Qob Veggie Enchiladas Food

QOB VEGGIE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine refried beans, enchilada sauce, cocoa powder, and molasses in a saucepan over low heat; stirring occasionally, simmer until hot, about 5 minutes.
• Coat a large non-stick skillet with cooking spray and place over medium-high heat. Cook and stir broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper until just soft, 5 to 7 minutes. Season with salt and black pepper.
• Spread a thin layer of bean mixture to cover the bottom of a 9x13-inch baking dish.
• Sprinkle about 1/4 cup pepperjack cheese across the center of each tortilla and top with about 2/3 cup vegetable mixture. Fold in two small opposite sides of each tortilla and carefully roll the tortillas around the vegetable filling; arrange in a single layer with the seam-side down in the baking dish.
• Pour remaining bean mixture evenly over the filled tortillas in the baking dish and spread to cover evenly.
• Bake on the center rack of the preheated oven until sauce is bubbling, about 20 minutes. Sprinkle with Cheddar cheese and bake until cheese is melted, about 5 minutes.

VEGGIE BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
• In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (I don't have a lid for mine, so I just placed a cookie sheet on top). Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
• Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.
• Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
• Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.
• Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
• Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
• Remove from oven and let the enchiladas rest for 10 minutes (they're super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.

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 ENCHILADA BAKE

Steps:

• Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

ROASTED VEG ENCHILADAS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the first five ingredients with 1 tsp oil and ½ the garlic and oregano, then roast for 30 minutes.
• Fry the onion in 1 tsp oil for 5 minutes, then add the cumin, chilli and the remaining garlic. Fry for 2 minutes, add the passata with a splash of water and simmer for 10 minutes, then add the remaining oregano. Toss the veg with the black beans and jalapeños, divide between the wraps, and roll up.
• Put a spoonful of the tomato sauce into a baking dish, put the enchiladas on top and cover with the remaining sauce. Scatter over the cheese and bake for 15-20 minutes. Scatter with coriander to serve.

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.

VEGAN ENCHILADAS

Steps:

• Heat a skillet with olive oil and sauté the onion and bell peppers until soft. Add the garlic and the mushrooms. Stir until all are soft and translucent
• Now add the kidney beans and add some home made chili sauce. Stir and add water. Let it simmer for 5 minutes
• Take of the heat source
• Preheat the oven to 400℉/200℃ and take a oven dish. Fill a tortilla with a tbsp enchilada sauce and 2 tbsp vegetable filling. Roll the tortilla and put in the oven dish
• Repeat for the remaining 5 tortillas.
• Cover with enchilada sauce and bake in the oven for 35-45 minutes
• Take out the oven and sprinkle with chives
• slice the avocado and serve

EASY VEGGIE ENCHILADAS

Steps:

• Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
• In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
• Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
• Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.

VEGAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning and salt to taste. Cook for 10-15 minutes until the peppers are heated through.
• Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth).
• Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
• Now it's time for assembly! In a large casserole dish, begin creating the enchiladas: Take a corn tortilla, spread refried black beans down the middle (about 3-4 Tbsp), top with veggie mixture, top with 1-2 Tbsp vegan cheese (if using), roll.
• Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining vegan cheese (if using).
• Bake, covered with foil at 350 degrees for 10-12 min. Remove foil, heat for another 7-9 min (if using vegan cheese, bake until vegan cheese is melted and bubbly).

VEGETARIAN ENCHILADAS

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!

VEGAN VEGGIE ENCHILADAS

Steps:

• Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.
• In a skillet oven medium heat, heat the oil. Add in the mushrooms, pepper, onion, jalapeno, and garlic. Saute for 10 minutes.
• Mix in the cumin, oregano, salt and pepper and cook for an additional minute. Take off of the heat.
• Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients are used up.
• Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.
• Bake for 30 minutes. Let cool slightly and ENJOY!

THE TASTIEST VEGAN ENCHILADA RECIPE

Steps:

• Preheat your oven to 350 degrees.
• In a large sauté pan over medium heat add the vegan butter and olive oil.
• Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **Add the sweet potato first because it can take longer to cook than all of the other veggies. **
• Next, add the onion and garlic to the pan with the sweet potato. Simmer until the onion is translucent.
• Next, add the diced red bell pepper, mushrooms, and zucchini.Season with salt and pepper.
• Next, you'll add the black beans. Let everything simmer over low heat for 10-15 minutes.

VEGETARIAN ENCHILADAS: DELICIOUS AND HEALTHY

Steps:

• See the photo here of my red enchilada sauce. If you make the red enchilada sauce yourself, you should make it before starting the rest of the preparation.
• Preheat oven to 375° F/ 180° C
• Pour the olive oil in the pan over a medium flame. Add the chopped red onions and let them cook about 3 minutes before adding the garlic and cooking another minute.
• Add the chopped green bell pepper, stir, and continue to cook another couple minutes. Add the chopped zucchini and continue to cook another couple minutes. Add the spinach leaves and wait until they are cooked (not overcooked).
• Drain and rinse the corn and beans (if you use canned). Add them to the vegetable mixture and stir.
• Grate the mozzarella and cheddar cheese.
• On each tortilla spread some red enchilada sauce to cover about 3/4 of the tortilla. Add 2-3 tbsp vegetable mix and a handful of cheese. Roll the tortilla and put it with the fold part downwards into a Pyrex-type casserole dish.
• Continue for the other tortillas until you finish the ingredients. Sprinkle some grated cheese on top. If you have extra vegetable mixture you can also add this on top of the casserole dish. Don't worry if you need more than one casserole dish to fit all the enchiladas. In our home we make 2 casserole dishes (one bigger than the other). We eat the big dish for supper and the small dish the next day (if there's any left!).
• Put the casserole in the oven and cook at least 25 minutes or until the top of the casserole is lightly brown and the cheese is melted good. Take out the casserole and sprinkle on the coriander / cilantro.
• Serve and enjoy with the toppings of your choice presented in separate bowls.

THE BEST VEGETARIAN ENCHILADAS

Steps:

• Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
• Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
• Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
• Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
• Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
• Build enchiladas using filling and place in a baking dish
• Cover with enchilada sauce and remaining mexican cheese
• Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
• Serve topped with fresh lime juice and avocado slices
• Enjoy!

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.

EASY VEGAN ENCHILADAS

Steps:

• In a large skillet, heat the olive oil over medium heat
• While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.
• Once the oil is hot, add in the chopped onion and sauté until translucent.
• Add in the minced garlic and tempeh and cook until the tempeh starts to brown.
• Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.
• Taste the mixture and add more salt or spices to taste.
• Preheat your oven to 350°F / 177°C and start assembling the enchiladas. Pour about 1/2-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.
• Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.
• Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.
• Bake the enchiladas uncovered for about 20 minutes.
• Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.
• Store leftovers in an airtight container for a few days.

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.