Veggie Enchiladas. Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
For the sauce: Heat the oil in a large skillet over medium heat.
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients.
Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
You can have Veggie Enchiladas using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Veggie Enchiladas
- Prepare 1/2 Cup of onion , diced.
- Prepare 1 Cup of Spinach.
- It's 1 of Bell Pepper.
- It's 6 of Corn Tortillas.
- Prepare 1 Cup of Pepperjack Cheese Shredded.
- You need to taste of Enchilada Sauce Trader Joe ' s ,.
- Prepare of Cilantro.
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. Place a rack in top third of oven; heat broiler.
Veggie Enchiladas step by step
- Preheat oven at 425F. Prepare a baking dish by pouring a little Enchilada Sauce to coat the bottom of the dish..
- Heat oil in pan. Saute onions until lightly browned, then add bell peppers and then add spinach. Cook until spinach is wilted..
- In another pan, heat up the tortillas until soft..
- Take one tortilla at a time and add vegetable filling and cheese. Roll up the tortilla and place with seam down in the baking dish. Repeat with all tortillas, placing them side by side in the baking dish. Top with more enchilada sauce and cheese..
- Put the baking dish in the oven and cook for 15 minutes or until all cheese has melted and sauce is slightly bubbly..
- Garnish with cilantro and serve hot..
Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it's okay to pack them close together). Easy, healthy and full of delicious Mexican Flavors! Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. 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.