VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
VEGGIE BLACK BEAN ENCHILADAS
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 2 enchiladas, Calories 687 calories, Sugar 9.6 g, Sodium 1450.2 mg, Fat 36.2 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 73.3 g, Fiber 20.3 g, Protein 26.3 g, Cholesterol 30 mg
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 BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
VEGETARIAN BEAN ENCHILADAS
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Provided by ladyroseofrohan
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
VEGETARIAN ENCHILADAS
A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist!
Provided by Cassie Hunsicker
Categories Beans
Time 35m
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 548.1, Fat 24.6, SaturatedFat 13.2, Cholesterol 48.5, Sodium 2735.7, Carbohydrate 55.6, Fiber 11, Sugar 9.9, Protein 28.1
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
More about "vegetarian bean enchiladas food"
VEGETARIAN BLACK BEAN ENCHILADAS - MEATLESS MONDAY
From mondaycampaigns.org
VEGETARIAN ENCHILADAS RECIPE - A CEDAR SPOON
From acedarspoon.com
10 BEST VEGETARIAN MEXICAN ENCHILADAS RECIPES - YUMMLY
From yummly.com
VEGAN BLACK BEAN ENCHILADAS - RUNNING ON REAL FOOD
From runningonrealfood.com
BEAN AND POTATO VEGAN ENCHILADAS RECIPE - MOLLY YEH | FOOD ...
From foodandwine.com
VEGETARIAN BLACK BEAN ENCHILADAS | OLIVE & MANGO
From oliveandmango.com
VEGAN ENCHILADAS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
THE BEST VEGGIE ENCHILADAS RECIPE - BUILD YOUR BITE
From buildyourbite.com
VEGAN BLACK BEAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
BEEF ENCHILADAS {EASY DINNER} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
THE BEST VEGETARIAN ENCHILADAS - SHE LIKES FOOD
From shelikesfood.com
VEGAN SWEET POTATO AND BLACK BEAN ENCHILADAS - HAPPY AS A ...
From happyasayam.com
NO-ROLL VEGETARIAN ENCHILADAS - THE KITCHEN GIRL
From thekitchengirl.com
VEGETARIAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN BEAN ENCHILADAS RECIPES
From tfrecipes.com
RICE AND BEAN VEGAN ENCHILADAS - FOODUZZI
From fooduzzi.com
VEGETARIAN BEAN AND CHEESE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN BEAN AND CHEESE ENCHILADAS | THE WHOLE FOOD PLANT ...
From plantbasedcookingshow.com
VEGAN LENTIL & BEAN ENCHILADAS | THIS SAVORY VEGAN - YOUTUBE
From youtube.com
VEGETARIAN BLACK BEAN ENCHILADAS | RECIPE | ENCHILADA ...
From pinterest.ca
EASY VEGAN BEAN ENCHILADAS (HIGH ... - THE GARDEN GRAZER
From thegardengrazer.com
VEGAN BLACK BEAN ENCHILADAS - OH MY VEGGIES
From ohmyveggies.com
VEGETARIAN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
BEAN AND CHEESE VEGETARIAN ENCHILADAS - FOOD AND WINE
From foodandwine.com
BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE RECIPE
From vegetariantimes.com
VEGETARIAN ENCHILADAS (BLACK BEAN AND SWEET POTATO) | THE ...
From therecipecritic.com
VEGETARIAN ENCHILADAS (BLACK BEAN AND SWEET ... - FOODS GEEK
From foodsgeek.com
VEGETARIAN BLACK BEAN CORN AND ZUCCHINI ENCHILADAS RECIPES
From tfrecipes.com
VEGAN BLACK BEAN ENCHILADAS - ULTIMATE COMFORT FOOD - THE ...
From dailydish.co.uk
VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST VEGAN ENCHILADAS RECIPE! (EASY) - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIVER ...
From jamieoliver.com
VEGETARIAN ENCHILADAS WITH PINTO BEANS - BEAN RECIPES
From beanrecipes.com
VEGETARIAN BLACK BEAN AND CORN ENCHILADAS - MASALA AND CHAI
From masalaandchai.com
BLACK BEAN VEGAN ENCHILADAS - HEALTHY LIVING AND LIFESTYLE
From uniquegiftstips.com
VEGETARIAN BLACK BEAN ENCHILADAS: A 30-MINUTE MEAL
From sofabfood.com
VEGETARIAN BEAN AND CHEESE ENCHILADAS | ALEXANDRA'S …
From alexandracooks.com
VEGAN ENCHILADAS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
MEXICAN VEGETARIAN BEAN & CHEESE ENCHILADAS RECIPE BY ...
From archanaskitchen.com
VEGETARIAN ENCHILADAS - OUR 16 BEST ENCHILADA RECIPES
From vegetariantimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love