Recipe: Tasty Vegetarian Enchiladas

Vegetarian Enchiladas. These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants. For the sauce: Heat the oil in a large skillet over medium heat. Some people think vegetarian food can't be filling.

Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it's okay to pack them close together). Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Place sauce in an airtight ontainer. You can cook Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetarian Enchiladas

1. You need 1 1/4 lb of carrots coarsely chopped.
2. You need 1 of small yellow onion chopped.
3. You need 5 of garlic cloves peeled.
4. Prepare 1/2 lb of tomatoes chopped.
5. You need 1/2 cup of olive oil, extra virgin.
6. It's 1 of kosher salt.
7. You need 9 oz of crumbled queso fresco (2 cups).
8. Prepare 1 cup of finely chopped cilantro.
9. You need 12 of corn tortillas.
10. It's 1 of Mexican crema or sour cream for drizzling.
11. Prepare 3/4 cup of finely chopped red onion.

Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts. Next, add the black beans, cream cheese, mexican cheese, paprika, cumin, chili powder, and fresh lime juice.

Vegetarian Enchiladas step by step

1. MAKE THE CARROT SOFRITO Preheat the oven to 225°. In a food processor, pulse the carrots, onion and garlic until very finely chopped. Scrape the mixture into a medium bowl. Add the tomatoes to the food processor and pulse until nearly smooth..
2. In a medium, deep ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the carrot mixture and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened slightly and nearly dry, 5 to 7 minutes. Add the tomato puree and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes. Stir in the remaining 6 tablespoons of olive oil. Transfer the skillet to the oven and bake for 1 1/2 hours until the carrot sofrito is very soft. Season with salt, cover and keep warm over low heat, stirring occasionally..
3. ASSEMBLE THE ENCHILADAS In a medium bowl, toss the crumbled queso fresco with the cilantro and red onion..
4. In a small skillet, heat 1/2 inch of canola oil over moderately low heat. Add 1 tortilla to the skillet and cook until just pliable, about 20 seconds. Using tongs, transfer the tortilla to a baking sheet. Repeat with the remaining tortillas..
5. Working quickly, roll a scant 1/4 cup of the cheese mixture in each tortilla and arrange them on a large platter, seam side down. Spoon the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the crema over them and serve..

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. 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. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Easy, healthy and full of delicious Mexican Flavors! If vegetarian enchiladas are going to be a meal, there's gotta be more than cheese and sauce in there.