Veggie Enchiladas Food

VEGETABLE ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

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.

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.

VEGGIE ENCHILADAS

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.

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.

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.

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

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.

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.

VEGAN ENCHILADAS

Steps:

• Finely chop the onion and cut the bell peppers into small pieces.
• Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes.
• Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
• Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper.
• Fill the tortillas with the bean bell pepper mixture and roll them up.
• Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F.
• Now make the vegan enchilada sauce. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about 2 minutes. Stir constantly and be careful not to burn it. Then add the crushed tomatoes and the spices. Cook for 5 minutes.
• Pour the enchilada sauce over the enchiladas and spread evenly.
• Sprinkle with vegan cheese.
• Bake the enchiladas at 350 °F for 25 minutes. Sprinkle with chopped cilantro and green onions. If you don't like fresh cilantro, you can replace it with parsley. Serve immediately.

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!

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!

VEGAN ENCHILADAS (BEST EVER!)

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Start the Enchilada Sauce (or for quicker prep, make it the night before).
• Remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
• In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.
• Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
• If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
• Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center (see the photo). Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce.
• Bake for 5 minutes until warmed through. Top with garnishes and serve. (Leftovers keep well refrigerated.)

VEGETABLE ENCHILADAS

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!

VEGETARIAN ENCHILADAS

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!

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.

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.

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.

THE BEST VEGETARIAN ENCHILADAS

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

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!

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.