VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
FOUR BEAN ENCHILADAS
Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.
Provided by ratherbeswimmin
Categories Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
- Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
- Spoon about 1/3 cup filling onto one end of each tortilla.
- Starting at the end with the filling, roll up each tortilla.
- Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
- In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
- Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
- Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
- If desired, sprinkle with olives and green onions.
Nutrition Facts : Calories 589.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 30.8, Sodium 1588.4, Carbohydrate 85, Fiber 19, Sugar 6.2, Protein 29
4 BEAN ENCHILADAS
My mother-in-law gave me this recipe - but I've made some of my own changes to it. So this is my edited version. It is so YUMMY and WAY EASY!
Provided by ElizabethKnicely
Categories One Dish Meal
Time 55m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- FILLING: Combine beans, soup, onions and chiles in a large bowl. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas seam side down in a 9- x 13-inch baking dish. Next spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350°F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes.
- Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).
FOUR SEASONS ENCHILADAS
Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick, too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish.
Provided by Janice Elder
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
- Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
- In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 42 g, Cholesterol 55 mg, Fat 15 g, Fiber 5.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1128.6 mg, Sugar 4 g
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- Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
- For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
- In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
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