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.
EASY VEGETARIAN LASAGNA
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
- 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
- 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.
VEGETARIAN GREEN ENCHILADA LASAGNA
My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!
Provided by VW 2445
Categories Mexican
Time 45m
Yield 1 lasagna, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Saute the onion until translucent.
- Add garlic salt and black pepper.
- Add mushrooms and cook until tender.
- Add corn and black beans to heat through.
- Add spinach and cook until wilted.
- Mix together the enchilada sauce and salsa.
- Spread a thin layer of sauce in a 9x13 baking dish.
- Lay out 4.5 tortillas to cover the bottom
- Spread out half of the veggies.
- Pour half of remaining sauce over veggies.
- Sprinkle half of the cheese.
- Repeat with tortillas, veggies, sauce and cheese.
- Bake for 30 minutes at 400 degrees.
Nutrition Facts : Calories 610.8, Fat 19.8, SaturatedFat 9.5, Cholesterol 36.2, Sodium 1333, Carbohydrate 87.3, Fiber 15.9, Sugar 7.8, Protein 29
EASY, HEALTHY VEGETARIAN LASAGNA
Simple to make and very tasty. It freezes amazingly well (largely because of how juicy it is...see Note below). One thing to note about this recipe is that the primary flavor is of fresh, delicious vegetables. I highly recommend not skimping on: salt, pepper, or garlic unless you are going to doctor it with your own spices. I sometimes throw in some dried oregano or some red pepper flakes. Enjoy!
Provided by TaraLaGuera
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
- In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
- Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies.
- On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
- Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
- Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
- NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.
Nutrition Facts : Calories 320.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 52.1, Sodium 822.3, Carbohydrate 39.3, Fiber 6.7, Sugar 15.6, Protein 15.9
VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
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.
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