VEGETARIAN BEAN AND CHEESE ENCHILADAS
A few notes: Scale this recipe up or down as needed. For a 10-inch square or round baking dish, these proportions are about right. Use more or less sauce if you are using a larger or smaller pan. I am using this tart pan here. For a 9x13-inch pan, I imagine using 1.5 times this recipe will be about right. I am partial to using flour tortillas, which is not traditional, but I find them to be more flavorful. When I have a stash of Caramelo tortillas on hand, that is my preference. When I don't, I look for the tortillas made from a blend of flour and corn (Trader Joe's, Whole Foods) or I make them from scratch (this one is made with sourdough starter or discard). If you are using Caramelo tortillas, char them on one side in a skillet. If you are using standard flour tortillas, warm them in a skillet before using - this makes them more pliable and therefore easier to roll. The success of this recipe relies on using super flavorful black beans. This is my favorite way to prepare black beans: Simplest Slow Cooker Black Beans. If you are using canned beans, consider draining and rinsing them, then placing them in a pot with enough water to cover, a healthy splash of olive oil, a bay leaf, some crushed red pepper flakes, a good pinch of salt, and a clover of garlic. Simmer gently for 15-20 minutes or until the beans have taken on some flavors from the broth. See notes in the post above for freezing the unbaked enchiladas.
Provided by Alexandra Stafford
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 425ºF.
- In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
- Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
- Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
- Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
- Let cool briefly, then serve.
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.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
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.
COTTAGE CHEESE ENCHILADAS
Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!
Provided by HeliWif
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
- (If using ground beef, cook until browned).
- Add onion and sautè and add taco seasoning and prepare according to package directions.
- To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
- To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
- Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
- Top tortillas with any remaining meat or cheese mixture or shredded cheese.
- Pour the enchilada sauce over tortillas.
- Bake at 350 for 20-30 minutes or until bubbly.
- (If using flour tortillas, the ends will become a little dark, but that is OK).
- ENJOY!
COTTAGE CHEESE ENCHILADAS (VEGETARIAN)
I combined my love for cottage cheese and cheese, basing this easy recipe on several cottage cheese enchilada recipes found on the web. (The big difference in this particular case being that I cut out several unnecessary ingredients.) The first time I prepared these enchiladas was for the sole purpose of using up an excess amount of cheese in the frig: cottage cheese, cheddar and mizithra. So, don't worry if you don't have mizithra on hand. Top with the enchilada sauce used in my great-grandmother's recipe: Recipe #165354 or any good tomatillo salsa and garnish, if you wish, with a dollop of: Recipe #126417 or sour cream!
Provided by COOKGIRl
Categories < 60 Mins
Time 1h
Yield 12 enchiladas
Number Of Ingredients 9
Steps:
- In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
- Heat the enchilada sauce up in a large shallow pan.
- In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
- Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
- Dredge each warmed tortilla lightly in the sauce.
- Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
- Pour the remaining sauce on top of the enchiladas. Cover with foil.
- Bake for about 35 minutes or until bubbly and heated through.
- Remove from oven and garnish with fresh chives and serve with lime wedges.
- Prep time does not include preparing the enchilada sauce.
CHEESE ENCHILADAS (VEGETARIAN/MEATLESS)
Quick and easy enchiladas made with corn tortillas, your choice of cheeses, and convenient canned tomato sauce jazzed up with spices. This is a huge hit with my family and a nice break from meat or seafood. Feel free to make it your own by adding other proteins, or veggies such as spinach, mushrooms, etc. You can increase the amount of cayenne pepper if you like more heat - the minimum amount listed is perfect for my young kids. Hot sauce or canned diced chili peppers can also be added to the sauce if you so desire. Not 100% sure, but I believe this is gluten free as well as vegetarian, as the corn tortillas I use are labeled as such and as far as I'm aware, none of the other ingredients contain gluten.
Provided by CookPrincess
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
- Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
- Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada.
- Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking.
- Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.
Nutrition Facts : Calories 511.3, Fat 35.5, SaturatedFat 21.2, Cholesterol 99.5, Sodium 782.7, Carbohydrate 28.2, Fiber 4.2, Sugar 5.5, Protein 22.4
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- 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.
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- 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.
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