FARMERS MARKET ENCHILADAS
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
VEGETARIAN ENCHILADAS
Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!
Provided by Sylvia Fountaine
Categories vegetarain Main
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F
- If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
- . Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
- Serve with Mexican Slaw!
Nutrition Facts : ServingSize One 8 inch enchilada, Calories 397 calories, Sugar 5.3 g, Sodium 762.1 mg, Fat 17.9 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 10.9 g, Protein 15.3 g, Cholesterol 22.4 mg
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