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 ENCHILADA
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.
VEGETARIAN ENCHILADAS
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
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 SUIZAS
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
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
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
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
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
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
VEGETABLE ENCHILADAS
Provided by Calvin Harris
Categories Bean Bake Vegetarian Kid-Friendly Corn Sweet Potato/Yam Healthy Self Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.
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.
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
More about "vegetarian enchiladas recipes"
VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Servings 4Total Time 1 hr 10 minsCategory MainsCalories 530 per serving
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Remove to a plate to cool. Heat 1 tablespoon of oil in a medium frying pan over a medium heat.
VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.8/5 (19)Total Time 1 hrCategory DinnerCalories 381 per serving
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
VEGETABLE ENCHILADAS RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
FARMERS MARKET VEGGIE ENCHILADAS - FEASTING AT HOME
From feastingathome.com
VEGETARIAN ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
ENCHILADA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN ENCHILADAS - OUR 16 BEST ENCHILADA RECIPES
From vegetariantimes.com
BUTTERNUT SQUASH ENCHILADAS | RECIPE | DELICIOUS ...
From pinterest.com
12 FILLING VEGGIE ENCHILADA RECIPES FOR MEATLESS MONDAYS ...
From brit.co
EASY VEGETARIAN ENCHILADAS (30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
VEGETARIAN ENCHILADAS - READY SET EAT
From readyseteat.com
MEXICAN VEGETARIAN BEAN & CHEESE ENCHILADAS RECIPE BY ...
From archanaskitchen.com
VEGETARIAN ENCHILADAS ⋆ THE ... - THE GARDENING FOODIE
From thegardeningfoodie.com
VEGETARIAN ENCHILADAS WITH PINTO BEANS - BEAN RECIPES
From beanrecipes.com
NO-BAKE VEGETARIAN ENCHILADAS RECIPE - FOOD & WINE
From foodandwine.com
VEGETARIAN ENCHILADAS - VIVA RECIPES
From vivarecipes.com
10 BEST VEGETARIAN MEXICAN ENCHILADAS RECIPES - YUMMLY
From yummly.com
VEGETARIAN SALSA VERDE ENCHILADAS - DELISH KNOWLEDGE
From delishknowledge.com
VEGETARIAN ENCHILADAS - MANJULA'S KITCHEN - INDIAN ...
From manjulaskitchen.com
BEST VEGETARIAN ENCHILADAS EVER | COOKING ON THE WEEKENDS
From cookingontheweekends.com
HEALTHY VEGETARIAN ENCHILADA RECIPES | EATINGWELL
From eatingwell.com
VEGETARIAN ENCHILADAS | FOODTALK
From foodtalkdaily.com
VEGETARIAN ENCHILADAS, MEXICO'S MEATLESS CASSEROLE
From blog.amigofoods.com
VEGETARIAN ENCHILADAS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
VEGETARIAN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
VEGETARIAN ENCHILADAS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
EASY VEGETARIAN ENCHILADAS VERDES (GREEN ... - ALENA MENKO
From alenamenko.com
THE BEST VEGETARIAN ENCHILADAS - SHE LIKES FOOD
From shelikesfood.com
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
From cookieandkate.com
BEAN AND CHEESE VEGETARIAN ENCHILADAS - FOOD AND WINE
From foodandwine.com
VEGETARIAN ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
THE BEST VEGGIE ENCHILADAS RECIPE - BUILD YOUR BITE
From buildyourbite.com
37 BEST VEGETARIAN ENCHILADAS IDEAS | MEXICAN FOOD RECIPES ...
From pinterest.ca
VEGETARIAN HATCH CHILE ENCHILADAS - COOKING CHAT
From cookingchatfood.com
VEGETARIAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN ENCHILADAS EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beans #vegetarian #dietary
You'll also love