Vegetarian Enchilada Bowls With Green Chili Enchilada Sauce Recipes

VEGETARIAN ENCHILADA BOWLS WITH GREEN CHILI ENCHILADA SAUCE

Steps:

• Add all of the ingredients for the creamy green enchilada sauce to a blender and blend until smooth and creamy.
• In a medium sauce pan on the stove over medium heat, combine the cooked quinoa and enchilada sauce, let simmer for 10 minutes.
• Add the black beans to a separate sauce pan on the stove over medium heat.
• Season the black beans with the chili powder, cumin and salt, cook for 5 minutes.
• Add the coconut oil to a large skillet on the stove over high heat.
• Add the corn kernels and sliced jalapenos, cook for 4-6 minutes or until the corn becomes slightly charred.
• Remove the quinoa, black beans and corn from the stove.
• Divide the quinoa between four bowls, top with the black beans and corn.
• Add the optional toppings of your choice.

VEGETARIAN GREEN CHILE ENCHILADAS

Steps:

• 1) Preheat oven to 350 degrees F. Add salsa ingredients except garlic, limes, and cilantro to a baking sheet. Drizzle all ingredients with olive oil and sprinkle with salt.
• 2) Roast veggies for 20-25 minutes until they are soft and slightly charred. Let veggies cool for a few minutes.
• 3) Add roasted veggies to a blender with lime juice, garlic, and cilantro and blend a few times until combined. It should be a finely ground salsa basically. You might have to blend in a few batches. Transfer blended salsa to a medium pot over medium-low heat to keep warm.
• 4) Prep filling ingredients by peeling peppers and slicing longwise into quarters, cutting corn off the cob, and grating cheese.
• 5) Pour a few tablespoons of salsa into a large 9×13 baking dish. Put a small skillet over low heat and add a tablespoon of vegetable oil. Once hot, add one corn tortilla and let cook in oil for five seconds per side just to warm it through.
• 6) Using tongs, transfer tortilla to pot with hot tomatillo sauce. Coat tortilla lightly in sauce. Transfer tortilla to a clean surface.
• 7) Add two pepper strips, some corn, and some grated cheese to the tortilla. Roll it up and pack it into the baking dish. Repeat until your baking dish is packed full of enchiladas.
• 8) IF you have leftover corn, sprinkle it on top of your enchiladas along with any extra tomatillo sauce (you should have 2 cups or so of sauce left). SPrinkle enchiladas with extra cheese and bake covered, for 15 minutes at 350 degrees F. Then uncover and bake for another 15 minutes.
• 9) Serve enchiladas with sour cream, cilantro, avocado, and hot sauce.

VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS

Steps:

• Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
• Tear "chicken" into small pieces and place in a medium bowl.
• Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
• Mix well.
• Divide mixture evenly throughout 10 tortilla shells.
• Wrap tightly and place side-by-side in glass pan.
• Pour remaining can of enchilada sauce over top of enchiladas.
• Top with cheese and if desired sliced green onions and black olives.
• Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.