vegetarian enchilada recipe

Homemade sauce is a great way to personalize the meal and leave out unwanted additives from store-bought versions.

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.
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Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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.
Whether you have made the full vegetarian plunge or just want to mix it up, sans the meat, once a week, these healthy, meatless main dishes will have you swooning.
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1 enchilada equals 292 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 759 mg sodium, 43 g carbohydrate, 6 g fiber, 13 g protein.
"I created this recipe one night when we were in the mood for enchiladas but didn’t want all the fat and calories of the traditional ones.
I added sweet potatoes, fresh cilantro and used salsa instead of the enchilada sauce.
The next time I make this dish I will use fresh cilantro, add some cubes chicken and cover the enchiladas before baking.
Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil.
Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through).
Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes.
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Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese.
Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes.
Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.
Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish.
To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla.
Heat the oven to 375 degrees F and arrange a rack in the middle.
I then added 1/2 cup of the sauce to the bottom of the pan and covered it with 1/2 of the tortilla pieces, then spread all of the filling on top, another layer of tortillas, then the remainder of the sauce and cheese.
Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
I made the filling yesterday and used it as a hash this morning topped with baked eggs (and ate the enchiladas this evening!).
Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil.
First, I cut the amount of cheese in half and put about 1/4 in the filling and the remaining 3/4 on top and I completely eliminated the sour cream.
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I also cooked up a batch of my Basic Salsa Verde, made with tomatillos, onions, jalapeños, and cilantro, and used part of it to flavor my filling, saving the rest to coat the tortillas.
After layering some salsa in the bottom of a casserole dish, I dip the tortillas one at a time into the salsa, stuff them with a bit of the spinach and hominy filling, roll them up, and place them seam side-down in the dish.
Served with some rice and a batch of Spicy Vegan Refried Beans, it was a meal every bit as satisfyingly rich and balanced in flavor as any meat and dairy-based one would be.
I made a big batch and dolloped it across my enchiladas before baking the whole dish in a hot oven, topping it with cilantro and thinly sliced white onions as it came out.
I didn’t have veggie broth but had a can of Progresso Santa Fe chicken soup so I drained the broth and used that and threw the solids from the can in the processor with the spinach and beans and cumin and blended…then stirred in the corn and cheese and threw in the CORN tortillas (I made some flour, some corn and the corn were WAAAAY better!) The enchilada sauce is pretty freaking amazing.
Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes.
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet.
(Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
For this version, I made a creamy green sauce made from Cilantro, avocado (the cream!), lime, and a few other spices that served as a decadent topping for the sweet potato, black bean, spinach, and pepper enchiladas.
This looks delicious! I read every post and must have missed the recipe for the Nacho Cheeze sauce before but thankfully, my friend who reads made your nacho cheeze sauce and introduced me to it (in fact, I stole what was leftover and finished it the same day lol) and now I just printed off the recipe to make myself.
mmm…enchiladas are my favorite meal!! i the creamy avocado sauce! looks awesome.
So for something different last week, I decided to combined a big pan of roasted veggies with some tortillas, black beans, cheese and some leftover homemade enchilada sauce I had (after making these chicken enchilada cups).
Most gorgeous enchiladas ever! That last photo is especially stunning!!! I love roasting veggies and am currently OBSESSED with roasted cauliflower… with just coconut oil, salt and pepper.
Ali, these veggies scream rainbow of Mexican-inspired roasted veggie goodness! I’m continually trying to sneak veggies into my husband’s food (mwhahaha!) but I have zero doubt that even he would love these.
Now it’s time to assmble: Fill each tortilla with a tablespoon of salsa verde, veggies, cheese, rice, and beans.
It uses the bulk of veggies, beans, and rice to satisfy your hunger and ignite your taste buds.
It's Meatless Monday, and these Cheesy Vegetarian Enchiladas from The Honour System have us drooling.
Avocado Enchiladas are my favorite vegetarian taco recipe.
These drool-worthy Cheesy Veggie Enchiladas from @TheHonourSystem are topped AND stuffed with serious savory flavor.
A cross between nachos and enchiladas, this vegetarian casserole comes together quickly for a weeknight meal.
TACO BELL MEXICAN PIZZAS: 1 cup refried beans (I use vegetarian) 2 Roma tomatoes, diced finely 2/3 c.
Avocado Enchiladas with Black Beans and Bell Pepper.
This sauce is creamy, smoky, and downright delicious… I was ravenously dipping tortilla chips in it, so why the heck not douse a whole pan of enchiladas in it too? So, that evening I made a great big pan of enchiladas and I smothered them in homemade tomatillo salsa and roasted red pepper cashew cream.
In a large pot, combine corn, bell peppers, 2 tablespoons of the lime juice, 1 tablespoon of the chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
Meanwhile, in a large bowl, mash beans with 2 tablespoons of the cilantro, and remaining 1 1/2 teaspoons chili powder and 1 tablespoon lime juice.
Start with your paprika cashew crema, this can be made in advance, a day or two and kept in the fridge, or you can assemble it while the enchiladas are cooking as long as you soak your cashews first.
Place cashews, lemon/lime juice, paprika, onion powder, salt and 1/2 cup water into food processor/blender and blend until smooth, about 4 minutes or so.
This year, for Cinco de Mayo, I finally managed to get it together enough to plan (a whole 48 hours in advance) with our friend Carlos to share his mom's avocado enchiladas recipe — aka Enchiladas Banderas.
We've been talking about doing this recipe for over a year, since the first time he made these for us at our friend Amalia's house.
Vegetarian, healthy, fast, fresh (and cheap if you live in Guadalajara, or somewhere else where avocados literally grow on trees) these vegetarian enchiladas are definitely a new weekly special around my house.
This filling, made with black beans, sautéed veggies, olives, and cilantro is the perfect, healthy compliment to the corn tortillas and fresh enchilada sauce.
Seriously though, after trying these Trader Joe’s enchiladas, I was inspired to make my own (even better ones!) from scratch, so here we are… It starts with a homemade enchilada sauce, which is surprisingly easy to make and so much fresher than anything you can buy.
One of my favorite freezer meals that I’ve made are these Stacked Roasted Vegetable Enchiladas.
I am excited for our baby to come and I am also excited to get these Stacked Roasted Vegetable Enchiladas out of the freezer.
This looks fantastic! Love the idea of stacked enchiladas! Great idea to freeze them in individual squares to pull out however many you need.
Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling.
Bake for 20 minutes and then remove the foil and bake for another 10 minutes or until the cheese is melted and the enchiladas are bubbling.
Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened.
Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted.
Add tofu, pepper strips, mushrooms, cumin, and salt.
Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally.
Spoon mushroom filling into tortillas; fold over and place in prepared baking pan.
Grill until the vegetables are tender, but not overcooked, about 3 minutes per side for the mushrooms and red bell pepper, and 2 minutes per side for the zucchini.
Spread ½ cup of the enchilada sauce over the enchiladas and top with the remaining queso fresco.
In the center of each tortilla, arrange 1 portobello strip, 2 bell pepper strips and 1 zucchini piece.
Dip the tortilla into the enchilada sauce in the shallow dish, coating both sides.
If you follow a gluten-free diet, be certain to choose an enchilada sauce that is gluten-free, such as Hatch (my personal favorite) or La Victoria.
Enjoy the fantastic flavors in these healthy grilled vegetable enchiladas any day of the week.
Spread ½ cup of the green enchilada sauce on the bottom of the dish.
Roll the enchiladas and arrange, seam side down, in the prepared baking dish.
Green enchilada sauce just happens to be my thing, so I went green with this recipe.
Lay the zucchini slices, mushrooms and red bell pepper on a baking sheet.
If you are going to be short on time when dinnertime rolls around, you could grill the vegetable the day before and assemble and bake the enchiladas just before eating.
Before I get started with today’s post, I have some exciting news to share! For those of you not following me on Facebook or Instagram, I had the honor of being featured on Vegan Yack Attack this week! It’s one of my all time favorite blogs and it was great to be able to share about my favorite Malaysian veggie, kailan! If you haven’t done so already, be sure to check out my guest post and get a healthy and delicious recipe perfect as a side for your favorite Asian dish.
Don’t be intimidated by the homemade enchilada sauce, it’s so incredibly easy and delicious you’ll never want to buy the canned stuff again! Let me fill you in on a little enchilada sauce secret: The best enchilada sauces have one special and important ingredient, cocoa! Yes, it’s true.
I made this recipe last week and it was wonderful!! The sauce was hands down the best enchilada sauce I have ever had, vegan or otherwise! Thank you so much for sharing.
I’ve made a few enchilada sauce recipes in the past, but this one is hands down my favorite.
For the last three years I’ve gotten by (as a vegetarian) with having him make one pan without meat in the sauce, but since I’ve gone further toward being vegan over the last few months, that was no longer sufficient this time around.
We made this and loved it! One of my husband’s favorite foods is anything with mole sauce, so I knew he’d be critical of this recipe… but he loved it!!! He said it was the best sauce he’s ever had, better than restaurant or store-bought stuff.
Spoon the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and crema over them and serve, passing additional salsa and crema at the table.
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.
For his enchiladas, Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes.

When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas – be sure to get all the edges! Sprinkle the top with cheese or vegan if desired.

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