Garden Vegetable Enchiladas Recipes

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VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings (2 enchiladas each)

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1 1/2 cups)
4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
  • For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
  • Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
  • For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

VEGETARIAN ENCHILADA



Vegetarian Enchilada image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

Steps:

  • Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.
  • Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

VEGETABLE ENCHILADAS



Vegetable Enchiladas image

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 55m

Number Of Ingredients 12

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Steps:

  • Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
  • Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
  • Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
  • Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g

SKILLET GARDEN VEGETABLE ENCHILADAS



Skillet Garden Vegetable Enchiladas image

Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 Tbsp. oil
1 cup chopped fresh asparagus spears
1 red pepper, cut into thin strips
1 large zucchini, coarsely chopped
6 flour tortillas (6 inch)
1 cup TACO BELL® Mild Sauce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. thinly sliced fresh chives

Steps:

  • Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
  • Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
  • Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

GARDEN VEGETABLE ENCHILADAS



Garden Vegetable Enchiladas image

Categories     Cheese     Herb     Vegetable     Bake     Sauté     Vegetarian     Dinner     Tortillas     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 12

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

Steps:

  • Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
  • Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
  • Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
  • Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

GARDEN ENCHILADAS



Garden Enchiladas image

Made with a medley of herbs, chopped veggies and red enchilada sauce, these cheesy Garden Enchiladas are the pick of the enchilada recipe crop.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings

Number Of Ingredients 10

1 chayote, peeled, chopped
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup cooked fresh corn kernels
1/2 cup finely chopped red peppers
1 carrot, shredded
1/4 tsp. dried oregano leaves
1 zucchini, chopped
12 corn tortillas (6 inch)
2-1/2 cups red enchilada sauce, warmed
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

  • Heat oven to 375°F.
  • Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min. Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally. Stir in zucchini; cook and stir 5 min.
  • Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp. cheese. Roll up tightly. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining sauce and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

VEGETARIAN ENCHILADAS SUIZAS



Vegetarian Enchiladas Suizas image

A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.

Provided by Greg Lofts

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large poblano, ribs and seeds removed, thinly sliced (1 1/2 cups)
1 small red onion, halved and thinly sliced (1 1/4 cups)
Kosher salt and freshly ground pepper
1 medium zucchini, cut into a 1/2-inch dice (1 1/2 cups)
1 1/2 cups green salsa (from a 16.7-ounce jar), such as La Costeña
6 corn tortillas (each 6 inches)
5 ounces low-moisture mozzarella, cut into a 1/2-inch dice
1/3 cup Mexican crema or sour cream
Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving

Steps:

  • Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
  • Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
  • Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.

Provided by Kerry McClellan Lipitz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 ears fresh corn, shucked and kernels scraped from cob
1 teaspoon ground oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 ½ cups chopped baby spinach
3 tablespoons chopped flat-leaf parsley
1 (14 ounce) can pinto beans, rinsed and drained
1 (8 ounce) package shredded Mexican-style cheese blend, divided
1 (10 ounce) can enchilada sauce, divided
8 (10 inch) flour tortillas

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
  • Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
  • Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 57.7 g, Cholesterol 27.3 mg, Fat 17.6 g, Fiber 6.6 g, Protein 17.3 g, SaturatedFat 8.4 g, Sodium 1026.8 mg, Sugar 3.8 g

FARMERS MARKET ENCHILADAS



Farmers Market Enchiladas image

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 7 servings.

Number Of Ingredients 14

3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
1/2 cup minced fresh cilantro, divided
2 tablespoons lime juice
14 corn tortillas (6 inches), warmed
1 can (15 ounces) enchilada sauce

Steps:

  • Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

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From pinterest.ca


VEGETARIAN ENCHILADAS {BEST EVER!} – WELLPLATED.COM
Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat. Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down.
From wellplated.com


VEGETABLE ENCHILADAS - PIXIE DUST & POSIES
Whisk to combine. Add flour and create a roux by whisking together for 1-2 minutes. Slowly pour 2 cups of vegetable broth into roux whisking the entire time until there are no more clumps. Simmer for 15 minutes or until the sauce is thickened. 2. Make Filling – Add vegetable oil to a skillet on medium heat. Add diced onion and saute until ...
From pixiedustandposies.com


VEGETABLE QUINOA ENCHILADAS (VEGAN RECIPE) - THE GARDEN GRAZER
2012-10-25 Preheat oven to 350°F (176°C). Cook quinoa according to package directions. Meanwhile, in a small pot, make the enchilada sauce. (Omit this step if using store-bought.) Dice onion and bell pepper. Mince garlic. In a large skillet over medium heat, sauté onion, bell pepper, and garlic for 5 minutes.
From thegardengrazer.com


HOMEMADE ENCHILADA SAUCE (EASY + VEGAN) - THE GARDEN GRAZER
2013-05-28 In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder. (Or other spices of choice.) In a medium saucepan over medium heat, add olive oil. Once oil is hot, carefully add tomato paste and the bowl of flour/spices. Cook for 1 …
From thegardengrazer.com


VEGETARIAN ENCHILADAS - OUR 16 BEST ENCHILADA RECIPES
2022-01-22 Butternut Squash Enchiladas. To create a clean twist on a classic enchilada, we’ve used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still …
From vegetariantimes.com


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