Dinner Recipe: Veggie Enchiladas. Browse Our Official Site For Easy Mexican Dinner Recipes! 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 corn kernels, oregano, cumin, salt, and pepper.
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.
You can have Dinner Recipe: Veggie Enchiladas using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Dinner Recipe: Veggie Enchiladas
- You need 3 cups of zucchini squash and chopped up.
- You need 1/2 cup of onion chopped.
- Prepare 1/2 cup of mushroom.
- Prepare 1 cup of corn.
- It's 1 package of mozzarella cheese dairy-free.
- You need 1 package of red chili enchilada sauce of.
- It's 1 package of corn tortillas of.
Next, add the black beans, cream cheese, mexican cheese, paprika, cumin, chili powder, and fresh lime juice. Lower heat to medium add bell pepper, yams, garlic and salt. Enchiladas are an easy three-step process—dip tortilla in sauce, fill, and roll up and put in a baking dish (see this reference image for help)—unless the tortillas rip during the process, in. Veggie Enchiladas are a simple dinner recipe that are perfect for a weeknight.
Dinner Recipe: Veggie Enchiladas step by step
- Sauté all vegetables together with coconut oil or butter..
- I used dairy free mozzarella cheese and red chili enchilada sauce as well as gluten-free tortillas. It would taste delicious with whatever your preference in cheese or tortilla is..
- Put a sprinkle of cheese in the tortilla, about 2 scoops of the sautéed veggies and a little of the enchilada sauce and wrap it up like a burrito..
- Put enchilada sauce on top and another sprinkle of cheese..
- Repeat until you're out of stuffing and/or tortillas! Bake in the oven at 350 degrees for 15 minutes..
- Top with washed lettuce and avocado..
They are full of vegetables and topped with verde enchilada sauce and cheese. This will be your new go-to healthy weeknight dinner! Recipe adapted from my spinach artichoke enchiladas. Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.