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 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 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 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 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.
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