Veggieenchiladas Recipes

VEGETARIAN ENCHILADAS

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 ENCHILADAS

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.

VEGGIE CHEESE ENCHILADAS

Steps:

• Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.
• Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.
• Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.
• Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado.

VEGETARIAN ENCHILADAS

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.

VEGETARIAN SKILLET ENCHILADAS

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.

VEGAN ENCHILADAS RECIPE BY TASTY

Steps:

• In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
• Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
• In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
• Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
• Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
• Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
• Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
• Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
• Enjoy!

VEGGIE ENCHILADAS

Steps:

• In a large frying pan, melt 3 tablespoons unsalted butter.
• Heat butter and oil together and fry tortillas for about 5 seconds on each side.
• Remove as soon as they become limp and drain on paper towels.
• In a separate pan, sauté onion in the remaining butter until transparent.
• Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
• Sauté for 5 minutes, stirring occasionally.
• Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
• Top with a heaping tablespoon of Monterey Jack cheese.
• Roll up and place seam-side down in a 9 x 13-inch dish.
• When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
• Enchiladas may be covered and refrigerated overnight at this point.
• Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
• Serve with a dollop of sour cream and green onions.

VEGETARIAN ENCHILADAS RECIPE BY TASTY

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!

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.