Jeannies Vegetarian Enchiladas Recipes
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.
JEANNIE'S VEGETARIAN ENCHILADAS
These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.
Provided by Jeannie Jyurovat
Categories Vegetarian Recipes
Time 58m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
- Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
- Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
- Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g
JEANNIE'S VEGETARIAN ENCHILADAS
These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.
Provided by Jeannie Jyurovat
Categories Vegetarian Recipes
Time 58m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
- Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
- Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
- Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g
JEANNIE'S VEGETARIAN ENCHILADAS
These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.
Provided by Jeannie Jyurovat
Categories Vegetarian Recipes
Time 58m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
- Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
- Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
- Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g
JEANNIE'S VEGETARIAN ENCHILADAS
These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.
Provided by Jeannie Jyurovat
Categories Vegetarian Recipes
Time 58m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
- Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
- Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
- Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g
JEANNIE'S VEGETARIAN ENCHILADAS
These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.
Provided by Jeannie Jyurovat
Categories Vegetarian Recipes
Time 58m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
- Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
- Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
- Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g
VEGETARIAN ENCHILADAS
A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist!
Provided by Cassie Hunsicker
Categories Beans
Time 35m
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat skillet on medium-high heat. Add 1 tablespoons margarine when warm. Add 2 cups sliced mushrooms. Stir mushrooms until tender and soft. Pour in a bowl for enchiladas.
- Pour contents of canned refried beans and 1 cup beans (already cooked) in a bowl, and mix well. Add 1 teaspoons ground cumin to the mixture, and stir.
- Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
- Fold burrito-style. (Fold short ends in, fold over one side, and roll over).
- Repeat Steps 3 and 4 for all 6 enchiladas.
- Place in a 9x13 inch baking dish.
- Pour enchilada sauce over enchiladas evenly.
- Sprinkle the rest of the shredded cheese over the top of the enchiladas.
- Bake at 350 degrees Farenheit until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 548.1, Fat 24.6, SaturatedFat 13.2, Cholesterol 48.5, Sodium 2735.7, Carbohydrate 55.6, Fiber 11, Sugar 9.9, Protein 28.1
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
VEGETARIAN ENCHILADAS
I love this recipe because they are healthy, filling and freeze well! This is a recipe that I have adapted from a book called 'MealLeaniYummi' by Norene Gilletz.
Provided by Laowai wife
Categories Beans
Time 45m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 350°F.
- Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
- Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
- Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
- Cover bottom of casserole dish with tomato sauce.
- Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
- Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
- Cover with tin foil and bake for 25 minutes.
- Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
- Serve with plain yoghurt.
Nutrition Facts : Calories 518.8, Fat 14.3, SaturatedFat 5.3, Cholesterol 14.8, Sodium 1339.2, Carbohydrate 79.8, Fiber 9.2, Sugar 8.5, Protein 18.7
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From vegetarianmamma.com
JEANNIE'S VEGETARIAN ENCHILADAS | RECIPESTY
Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes.
From recipesty.com
From recipesty.com
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