Enchilada Nachosvegetarian Recipes
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g
AARON'S FAMOUS VEGETARIAN NACHOS
This plate of nachos is very satisfying and craveable. I can eat them once a week. You can add whatever toppings you like, but this is our favorite. Also good topped with sliced pepperoncini or diced jalapeno.
Provided by Andrea Parker
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
- Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
- Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
- Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.
Nutrition Facts : Calories 882.3 calories, Carbohydrate 99.5 g, Cholesterol 60.8 mg, Fat 41.3 g, Fiber 18.2 g, Protein 31.2 g, SaturatedFat 13 g, Sodium 2279 mg, Sugar 7.2 g
LOADED VEGETARIAN NACHOS RECIPE BY TASTY
Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F (175˚C).
- In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
- Once cooked, mix in the corn and black beans.
- On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
- Add another layer of tortilla chips, lentils, and cheese.
- Bake for 8-10 minutes, or until the cheese has melted.
- Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
- Enjoy!
Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams
BEEFY ENCHILADA NACHOS
We added enchilada sauce, pickled jalapeño chiles and chopped green chiles to beef nachos for a twist on a traditional Mexican dish.
Provided by Deborah Harroun
Categories Appetizer
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
- Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
- To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
ENCHILADA NACHOS
Mmmm...I had made a huge amount of Recipe #188644, and we were just dipping tortilla chips in it, when it hit me....YES!! And thus this recipe was created! HOW SIMPLE!!!
Provided by Miss Diggy
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Seperate the chips on your individual plates.
- Use the rest of ingredients to make nachos.
- This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!
Nutrition Facts : Calories 672.6, Fat 34, SaturatedFat 11.6, Cholesterol 48.7, Sodium 973.8, Carbohydrate 75.2, Fiber 12.1, Sugar 1.4, Protein 20.1
VEGETARIAN ENCHILADAS RECIPE BY TASTY
You won't miss the meat in these hearty vegetarian enchiladas! Sweet potatoes and black beans are cooked with garlic, onion, and spices, then wrapped in tortillas and baked with enchilada sauce and lots of shredded Mexican cheese for a melty, saucy dish you won't be able to resist.
Provided by Tasty
Categories Lunch
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
- Bake the enchiladas for about 10 minutes, until the cheese has melted.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 764 calories, Carbohydrate 99 grams, Fat 27 grams, Fiber 14 grams, Protein 29 grams, Sugar 18 grams
ENCHILADA NACHOS(VEGETARIAN)
Make and share this Enchilada Nachos(Vegetarian) recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 22m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Heat beans and cumin in a small saucepan over medium heat for a few minutes until softened.
- Spread out tortilla chips on a large baking pan.
- Add beans then enchilada sauce, reserving some sauce for drizzling before serving.
- Sprinkle cheese and onions on top.
- Bake 8-10 minutes.
- Add additional toppings if desired, and drizzle more enchilada sauce on top.
Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.7, Sodium 3879.7, Carbohydrate 89.4, Fiber 26.6, Sugar 19.4, Protein 27.6
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