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
VEGGIE CHEESE ENCHILADAS
Provided by Aida Mollenkamp
Categories main-dish
Time 50m
Yield 12 enchiladas
Number Of Ingredients 8
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 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 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 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.
VEGAN ENCHILADAS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, chili powder, dried oregano, garlic powder, salt, tomato paste, vegetable broth, white onion, bell pepper, zucchini, salt, pepper, black beans, olive, green onion, cilantro, corn tortillas, avocado, raw cashews, water, lemon juice, salt
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
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!
Nutrition Facts : Calories 795 calories, Carbohydrate 81 grams, Fat 46 grams, Fiber 13 grams, Protein 13 grams, Sugar 14 grams
BAKED VEGETARIAN ENCHILADAS
This recipe is adapted from the Pillsbury Bake-off recipe. I like it because you can make it using very mild sauces (like I did) or hotter sauces. While corn tortillas work well, flour tortillas would work just as well, or perhaps even better. Serve it with some white rice on the side.
Provided by SJG3483
Categories Black Beans
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Grease 2 9x13 baking dishes.
- Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
- Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
- Spoon some of the mixture into a warm tortilla and roll it up.
- Place the seam side in the baking dish.
- Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
- Sprinkle remaining cheese over top.
- Bake at 350°F.
- for 20 to 30 minutes.
- If desired, garnish each enchilada with a dollop of sour cream.
Nutrition Facts : Calories 157.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 623.8, Carbohydrate 15.2, Fiber 2.1, Sugar 1.2, Protein 7.7
VEGGIE ENCHILADAS
Make and share this Veggie Enchiladas recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 894.5, Fat 68.1, SaturatedFat 31.8, Cholesterol 132.9, Sodium 1410.4, Carbohydrate 44.8, Fiber 7.7, Sugar 5.7, Protein 31
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