Roasted Vegetable Enchiladas Food

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
• Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
• Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
• Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F. Place the vegetables onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender.
• Place the roasted vegetables into the bowl of a food processor. Add the brown rice, beans, salsa, and salt. Roughly puree.
• Pour a small amount of enchilada sauce to thinly coat the bottom of an 9x13-inch (or 3 quart) baking dish.
• Spoon about 1/3 cup filling into each tortilla, fold over, and roll up. Place seam down in the prepared baking dish.
• Continue until you run out of the filling, packing the rolled tortillas next to each other tightly.
• Top with the remaining enchilada sauce and the cheese-using as much or as little as you like-and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through.
• Serve with sour cream or additional salsa, if desired.

VEGETABLE ENCHILADAS

Steps:

• Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
• Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
• Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
• In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held
• mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings

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 ENCHILADAS

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.

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.

STACKED ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
• Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
• Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
• Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
• Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet. Bake 30 min., turning after 10 min.; cool. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
• Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
• Reduce oven temperature to 350°F. Spread 1 cup vegetable purée onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with remaining vegetable purée and cheese. Cover.
• Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425 degrees F.
• To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
• Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
• Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
• Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
• Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
• To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
• To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
• Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

ROASTED FRESH VEGETABLE ENCHILADAS

Steps:

• Heat oven to 425°F.
• Cover 2 baking sheets with foil; spray with cooking spray. Combine first 4 ingredients with 1/4 cup dressing; place in single layer on 1 of the prepared baking sheets. Combine eggplant and zucchini with remaining dressing; place on remaining prepared baking sheet.
• Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables after 10 min. Cool slightly. Remove skin and seeds from peppers; cut into small pieces. Reserve 2 cups vegetables. Blend remaining vegetables and water in blender until smooth.
• Reduce oven temperature to 350ºF. Pour 1/2 cup blended vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Fill tortillas with cheese, sour cream, cilantro and reserved roasted vegetables; roll up. Place, seam side down, in baking dish. Top with remaining blended vegetable mixture. Cover with foil.
• Bake 20 min. or until cheese is melted and mixture is heated through.