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
VEGETARIAN ENCHILADAS
Not a meat-eater? This vegetarian enchilada recipe is for you! Refried beans, zesty tomatoes, chopped spinach, corn, and cheese make a flavorful filling for these delicious meatless enchiladas.
Provided by ReadySetEat
Categories Main Dish
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
- Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
- Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
Nutrition Facts : @id https, Calories 354 calories
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 ENCHILADA
Steps:
- Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.
- Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.
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 ENCHILADAS
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
Provided by Jamie Oliver
Categories Mains Vegetables Halloween recipes Mexican Sandwiches & wraps
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
- Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
- Stir in the tomatoes and ½ a tin's worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
- Season to taste, carefully transfer to a liquidiser and blitz until smooth.
- Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
- Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
- Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
- Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
Nutrition Facts : Calories 530 calories, Fat 19.9 g fat, SaturatedFat 6.9 g saturated fat, Protein 21.5 g protein, Carbohydrate 62.5 g carbohydrate, Sugar 11.8 g sugar, Sodium 1.8 g salt, Fiber 15.6 g fibre
ROASTED VEG ENCHILADAS
An easy vegetarian recipe for family and friends. Squash, tomatoes and onion in Tex-Mex spices, rolled into tortilla wraps and baked with a rich tomato sauce.
Provided by olivemagazine
Time 50m
Yield Serves 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 370 calories, Fat 6.1 grams fat, Carbohydrate 60.8 grams carbohydrates, Fiber 10.5 grams fiber, Protein 12.9 grams protein, Sodium 0.9 milligram of sodium
VEGETABLE ENCHILADAS
Provided by Calvin Harris
Categories Bean Bake Vegetarian Kid-Friendly Corn Sweet Potato/Yam Healthy Self Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.
THE BEST VEGETARIAN ENCHILADAS
These black bean and veggie enchiladas are the most delicious vegetarian enchiladas you will ever eat!
Provided by Joy Shull
Categories Main Dish
Time 45m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 290 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 enchilada, Sodium 699 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
VEGETARIAN ENCHILADAS
I love this recipe because they are healthy, filling and freeze well! This is a recipe that I have adapted from a book called 'MealLeaniYummi' by Norene Gilletz.
Provided by Laowai wife
Categories Beans
Time 45m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 350°F.
- Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.
- Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.
- Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.
- Cover bottom of casserole dish with tomato sauce.
- Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.
- Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.
- Cover with tin foil and bake for 25 minutes.
- Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.
- Serve with plain yoghurt.
Nutrition Facts : Calories 518.8, Fat 14.3, SaturatedFat 5.3, Cholesterol 14.8, Sodium 1339.2, Carbohydrate 79.8, Fiber 9.2, Sugar 8.5, Protein 18.7
VEGETARIAN ENCHILADAS
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
Provided by Kerry McClellan Lipitz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 57.7 g, Cholesterol 27.3 mg, Fat 17.6 g, Fiber 6.6 g, Protein 17.3 g, SaturatedFat 8.4 g, Sodium 1026.8 mg, Sugar 3.8 g
THE BEST VEGETARIAN ENCHILADAS
These Vegetarian Enchiladas are packed with tons of vegetables and flavor! Such a great comfort food recipe!
Provided by She Likes Food
Categories Dinner
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F. Heat a large pan over medium heat and add olive oil and diced veggies. Season with salt and pepper. Cook veggies until tender and beginning to brown, about 10 minutes.
- In a large bowl, add the cooked veggies, refried beans, 1 cup of cheese, spices and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until combined.
- Pour about 1/2 cup enchilada sauce on the bottom of a large baking dish and spread out until it's completely covered.
- Lay a tortilla flat and spoon about 1/3 cup of mixture onto it. Form the mixture into a log in the center of the tortilla and roll up tightly. Place the tortilla, seam side down, in the pan and repeat until the pan is full of enchiladas. Cover with the remaining enchilada sauce and sprinkle with 1/2 cup cheese.
- Place in the oven and bake until heated through and cheese is melted, 25-30 minutes. Let cool for a few mintues before serving. Top with desired toppings.
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
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
VEGETABLE ENCHILADAS
These cheesy Vegetable Enchiladas are truly the best, with their flavorful homemade sauce made in just 5 minutes, and loaded vegetable and cheese filling!
Provided by Jessica
Categories Vegetable Sides
Time 40m
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.
- Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
- Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup enchilada sauce in the bottom of the baking dish and spread evenly.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.
- Pack the filled tortillas tightly in the baking dish. Pour remaining enchilada sauce over them, making sure to cover the entire surface.
- Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!
Nutrition Facts : Calories 560 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 30 grams fat, Fiber 10 grams fiber, Protein 23 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 enchiladas, Sodium 1449 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY VEGGIE ENCHILADAS
Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!
Provided by Lindsay
Categories Dinner
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413 calories, Sugar 7.3 g, Sodium 1018.5 mg, Fat 17.4 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 12.7 g, Protein 17.6 g, Cholesterol 26.7 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.
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4.9/5 (42)Estimated Reading Time 4 minsServings 4-6
- Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it’s okay to pack them close together). Drizzle with 2 Tbsp. oil, season with salt, and toss to combine.
- Broil vegetables, rotating pan and turning chiles halfway through, until charred and blistered all over, 13–18 minutes. Watch closely, as broilers vary wildly, and widely, in intensity.
- Transfer poblano chiles to a small bowl. Cover with a towel or plastic wrap and let sit 5 minutes. Peel off skin with paper towels (don’t worry about getting every last bit). Remove stems and seeds, then finely chop 3 chiles; set those aside for assembly.
- Transfer remaining vegetables to a blender, removing stems from serranos and squeezing garlic out of skins. Add cilantro, cumin, 1 tsp. salt, ¼ cup water, and remaining 1 Tbsp. oil. Blend until a smooth, homogenous sauce forms; you should have about 5 cups. (If your blender is small, work in batches.) Season with salt.
BEST VEGETARIAN ENCHILADAS EVER | COOKING ON THE WEEKENDS
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5/5 (10)Total Time 40 minsCategory Main CourseCalories 398 per serving
- Add the onion and cook until it's soft and beginning to brown, about 5 minutes. Then add the garlic, red pepper, and jalapeño pepper. Continue to cook over medium-high heat, stirring periodically until everything is soft and beginning to brown, another 5 minutes or so. Now add the corn and cook for just a couple of minutes.
- Turn off the heat and deglaze the pan with the vermouth. Turn the heat to medium and cook off the vermouth almost completely -- this should take about 2 minutes.
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- Pour the oil into a pan and add in all the filling ingredients. Cook for 10 minutes or until the peppers and sweetcorn are softened.
- In a separate pan, add the garlic, shallot and tomatoes and cook on medium heat for 10 minutes until the tomatoes have reduced and thickened.
VEGETARIAN SALSA VERDE ENCHILADAS - DELISH KNOWLEDGE
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5/5 (2)Total Time 55 minsCategory DinnerCalories 245 per serving
- Preheat the oven to 425 degrees. Place the tomatillos, jalapenos, poblano pepper on a baking sheet and drizzle with 1 tablespoon of the oil and a pinch of salt. Roast for 30 minutes, stirring halfway to prevent burning.
- Remove baking sheet and place everything in a blender or food processor (along with juices!). Pulse a few times to just combine, then add in the garlic, cilantro, vegetable broth, almonds and salt. Puree or blend until smooth. Set aside.
- Heat a large skillet over medium heat. Add the remaining tablespoon of oil and add the mushrooms along with another pinch of salt. Cook, until mushrooms are browned, about 5-10 minutes. Add in the cumin and white beans and stir to heat through. Add in the spinach, 1/2 cup of the sauce and cook until spinach is just wilted. Remove from heat and stir in 1/2 cup of the shredded cheese.
- Reduce oven temperature to 400 degrees. Pour a light layer of sauce on the bottom of a casserole dish. Place filling on tortillas, roll up and arrange in pan, seam side down. Repeat with remaining tortillas and filling. Cover with remaining sauce and remaining cheese. Bake for 15 minutes until golden brown on top and cheese is bubbly!
VEGETARIAN ENCHILADAS (BLACK BEAN AND SWEET POTATO) | THE ...
From therecipecritic.com
Cuisine MexicanTotal Time 1 hrCategory Dinner, Main CourseCalories 612 per serving
- Preheat oven to 350 degrees. In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender. Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice. Remove from heat.
- To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
- Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is bubbly and cooked throughout. Garnish with optional toppings.
VEGETARIAN ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
5/5 (5)Total Time 1 hr 20 minsCategory Healthy Enchilada RecipesCalories 370 per serving
- To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.
- To prepare enchiladas: Preheat oven to 350 degrees F. Coat a 9-by-13-inch or similar baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.
NO-BAKE VEGETARIAN ENCHILADAS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 4-6
- Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth.
VEGETARIAN ENCHILADAS - MANJULA'S KITCHEN - INDIAN ...
From manjulaskitchen.com
3.6/5 (10)Category Main CourseCuisine FusionTotal Time 35 mins
- Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
- Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
- Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
VEGETARIAN ENCHILADAS VERDES - THE SCRAMBLE
From thescramble.com
Servings 8Total Time 30 mins
- In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms, chili powder, cumin, and garlic powder, stir to combine, and then cover the pan for 2 minutes.
- Uncover the pan and continue to sauté the mushrooms for 2 more minutes until they are dark and tender.
- Meanwhile, preheat the broiler, set the rack about 6 inches from the heating element, and spray a 9 x 13-inch baking pan with nonstick cooking spray.
- Add the spinach to the skillet, cover the pan for 1 – 2 minutes until the spinach wilts, then uncover the pan and add the cheese wedges, stirring to distribute evenly. Remove the pan from the heat and set it aside.
VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.8/5 (19)Total Time 1 hrCategory DinnerCalories 381 per serving
- To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
- Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
- To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
BEAN AND CHEESE VEGETARIAN ENCHILADAS - FOOD AND WINE
From foodandwine.com
Servings 8Total Time 1 hrCategory Vegetables
- Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Set aside 1 cup of the tomato mixture. Blend the remaining mixture in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
- Place the reserved 1 cup of sauce in a large bowl. Stir in the 2 cans of beans and 2 cups of cheese.
- Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon about 3/4 cup of the bean mixture onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top the tortillas evenly with the remaining sauce. Sprinkle the tops of the enchiladas with the remaining cup of cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
12 FILLING VEGGIE ENCHILADA RECIPES FOR MEATLESS MONDAYS ...
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Estimated Reading Time 4 mins
VEGETARIAN ENCHILADAS (SWEET POTATO + BLACK BEANS) - A ...
From apinchofhealthy.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 467 per serving
VEGETARIAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine MexicanCategory Main CourseServings 2
VEGETARIAN HATCH CHILE ENCHILADAS - COOKING CHAT
From cookingchatfood.com
5/5 (4)Total Time 456542 hrs 9 minsCategory MainCalories 251 per serving
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