Vegetarian Enchiladas Recipe By Tasty Recipes

VEGETARIAN ENCHILADA BAKE

Steps:

• Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.

VEGETARIAN ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
• Bake the enchiladas for about 10 minutes, until the cheese has melted.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!

BEEF ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
• Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
• Bake until the cheese has melted, about 10 minutes.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!

VEGETARIAN SKILLET ENCHILADAS

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.

VEGAN ENCHILADAS RECIPE BY TASTY

Steps:

• In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
• Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
• In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
• Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
• Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
• Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
• Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
• Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
• Enjoy!

ZUCCHINI "ENCHILADAS" RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
• Add the garlic and stir to combine.
• Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
• Fold the ends of the zucchini over the filling and continue to roll, tightly.
• Transfer the zucchini rolls to a baking dish.
• Spoon over the remaining enchilada sauce and top with cheese.
• Bake for 15-20 minutes or until cheese is melted.
• Serve with sour cream and cilantro.
• Enjoy!