Vegetarian Enchilada Lasagna Food

ENCHILADA LASAGNA

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
• Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix cottage cheese, egg, and cumin together in a small bowl.
• Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
• Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.

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 MEXICAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

ENCHILADA LASAGNA

Steps:

• In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.

ROASTED VEGGIE ENCHILADA CASSEROLE

Steps:

• To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
• Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
• When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
• To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
• Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
• Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
• Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
• Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
• Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

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!

VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add squash, zucchini, corn, pico de gallo and salt; cook, stirring occasionally, until the liquid comes to a simmer, 5 to 6 minutes. Simmer, stirring occasionally, until the liquid reduces by half, about 2 minutes. Remove from heat; stir in pinto beans and black beans.
• Coat a 9-by-13-inch baking dish with cooking spray. Spoon one-third of the vegetable mixture into the prepared dish. Top evenly with 4 tortillas. Repeat with half the remaining vegetable mixture and the remaining 4 tortillas. Top with the remaining vegetable mixture. Sprinkle evenly with cheese.
• Bake until the cheese is bubbly, 25 to 30 minutes. Sprinkle evenly with avocado and scallions. Dollop with sour cream.

VEGETARIAN ENCHILADA LASAGNA

Steps:

• Preheat oven to 350.
• While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power.
• Saute the onions in a large non-stick fry pan for 3-4 minutes.
• While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your sauté. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your sauté. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to sauté until all vegetables are softened.
• Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat.
• Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed.
• Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so.
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VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

VEGETARIAN GREEN ENCHILADA LASAGNA

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Saute the onion until translucent.
• Add garlic salt and black pepper.
• Add mushrooms and cook until tender.
• Add corn and black beans to heat through.
• Add spinach and cook until wilted.
• Mix together the enchilada sauce and salsa.
• Spread a thin layer of sauce in a 9x13 baking dish.
• Lay out 4.5 tortillas to cover the bottom
• Spread out half of the veggies.
• Pour half of remaining sauce over veggies.
• Sprinkle half of the cheese.
• Repeat with tortillas, veggies, sauce and cheese.
• Bake for 30 minutes at 400 degrees.