Vegetarian Enchiladas Recipes

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.

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.

VEGETARIAN ENCHILADA

Steps:

• Vegetable mix: In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.
• Enchilada Assembly: Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

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.

VEGETARIAN ENCHILADAS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
• Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
• Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
• Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
• Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve 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!

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.

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.