VEGETARIAN ENCHILADAS RECIPES
VEGETARIAN ENCHILADAS RECIPE | ALLRECIPES
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
Provided by Kerry McClellan Lipitz
Categories World Cuisine Latin American Mexican
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 enchiladas
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, CarbohydrateContent 57.7 g, CholesterolContent 27.3 mg, FatContent 17.6 g, FiberContent 6.6 g, ProteinContent 17.3 g, SaturatedFatContent 8.4 g, SodiumContent 1026.8 mg, SugarContent 3.8 g
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE VEGETARIAN ...
These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.
Provided by Lena Abraham
Categories vegetarian weeknight meals baking dinner main dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more. Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses. Bake until cheese is melty, 15 to 18 minutes. Garnish with tomatoes, avocado, onion, and cilantro.
More about "vegetarian enchiladas recipes"
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE VEGETARIAN ...
These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.
From delish.com
Reviews 5
Total Time 50 minutes
Category vegetarian, weeknight meals, baking, dinner, main dish
Cuisine Mexican, Tex Mex
From delish.com
Reviews 5
Total Time 50 minutes
Category vegetarian, weeknight meals, baking, dinner, main dish
Cuisine Mexican, Tex Mex
- Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more. Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses. Bake until cheese is melty, 15 to 18 minutes. Garnish with tomatoes, avocado, onion, and cilantro.
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VEGETARIAN ENCHILADAS RECIPE | EATINGWELL
The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.
From eatingwell.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category Healthy Enchilada Recipes
Calories 369.5 calories per serving
From eatingwell.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category Healthy Enchilada Recipes
Calories 369.5 calories per serving
- Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.
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VEGETARIAN ENCHILADAS | READY SET EAT
Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas
From readyseteat.com
Reviews 5
Total Time 45 minutes
Cuisine Mexican, Southwestern
Calories 354 per serving
From readyseteat.com
Reviews 5
Total Time 45 minutes
Cuisine Mexican, Southwestern
Calories 354 per serving
- Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.
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VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIVER ...
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
- 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.
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VEGETARIAN ENCHILADAS RECIPE | BON APPÉTIT
Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture (read: they won’t disintegrate into mush). This is especially important if you’re using slightly dry or very thin tortillas. If you’re using fresh, high-quality tortillas, you can skip the fry: Just warm up each one in a dry skillet.
From bonappetit.com
Reviews 4.9
From bonappetit.com
Reviews 4.9
- Serve enchiladas topped with cilantro and reserved sliced onion, with lime wedges, avocado, and hot sauce alongside.
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VEGETARIAN ENCHILADA BAKE RECIPE: HOW TO MAKE IT
I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Calories 286 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Dinner
Calories 286 calories per serving
- 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.
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VEGETARIAN ENCHILADAS SUIZAS | MARTHA STEWART
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
From marthastewart.com
Reviews 5
Total Time 50 minutes
Category Mexican Recipes
From marthastewart.com
Reviews 5
Total Time 50 minutes
Category Mexican Recipes
- Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
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VEGETARIAN ENCHILADA RECIPES | ALLRECIPES
Staff Picks. 3 Cheese Enchiladas. 55. My grandma gave me this recipe. Bountiful Garden Zucchini Enchiladas. Authentic Mexican Enchiladas. Black Bean and Rice Enchiladas. Spinach Enchiladas.
From allrecipes.com
From allrecipes.com
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10 BEST VEGETARIAN MEXICAN ENCHILADAS RECIPES | YUMMLY
Jan 13, 2022 · vegetable oil, cheese, enchilada sauce, corn tortillas, beans Chipotle Cottage Cheese Enchiladas La Cocina Mexicana de Pily salt, olive oil, tomatoes, chipotle chili, water, tortillas, cottage cheese and 1 more
From yummly.com
From yummly.com
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10 BEST VEGETARIAN MEXICAN ENCHILADAS RECIPES | YUMMLY
Jan 13, 2022 · Vegetarian Mexican Enchiladas Recipes 18,242 Recipes. Last updated Jan 13, 2022. This search takes into account your taste preferences. 18,242 suggested recipes. Guided. Easy Cheese Enchiladas Yummly. shredded Mexican cheese, finely chopped cilantro, red enchilada sauce and 5 more. Guided.
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From yummly.com
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VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
Jan 05, 2021 · Freezing: Freeze unbaked enchiladas up to 3 months in foil containers. Wrap with two layers of foil and freeze. Bake from frozen, covered, until the enchiladas are hot throughout then remove the foil and bake for another 5-10 minutes until the cheese is starting to color. Vegetarian dinner recipes. Vegetarian lasagna; Cauliflower korma curry
From simply-delicious-food.com
From simply-delicious-food.com
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BEST VEGETARIAN ENCHILADAS EVER | COOKING ON THE WEEKENDS
Apr 04, 2018 · The reason this is the Best Vegetarian Enchilada Recipe Ever is not only because of the delicious produce packed into the warm tortillas, but also because of the method in which the vegetables are cooked. 5 from 10 votes. Print . Prep Time 10 mins. Cook Time 30 mins. Total Time 40 mins. Course Main Course. Cuisine Mexican. Servings 6.
From cookingontheweekends.com
From cookingontheweekends.com
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FARMERS MARKET VEGGIE ENCHILADAS | FEASTING AT HOME
Sep 25, 2019 · Preheat oven to 400 F; If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.; Make the filling: 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.
From feastingathome.com
From feastingathome.com
THE BEST VEGETARIAN ENCHILADAS - TASTES BETTER FROM SCRATCH
Jan 22, 2020 · Add cooked rice and ¾ cup of the enchilada sauce and toss to combine. Preheat oven to 350 degrees F. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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VEGAN ENCHILADAS - VEGAN HEAVEN
Mar 25, 2021 · Step: Finely chop the onion and cut the bell peppers into small pieces. 2. Step 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. 3. Step: Drain and rinse the canned black beans or use home-cooked beans.
From veganheaven.org
From veganheaven.org
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VEGETARIAN ENCHILADAS (BLACK BEAN AND SWEET POTATO) | THE ...
Jan 10, 2021 · Vegetarian Enchilada Recipe. With vibrant colors, bold flavors and incredible Homemade Enchilada Red Sauce, these are going to win over every meat lover! The creamy sweetness of the sweet potatoes is a perfect combination to the Mexican spices. Black beans and rice together make what’s called a complete protein (more on that later).
From therecipecritic.com
From therecipecritic.com
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