Veggie Enchilada Filling. Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Serve this with Mexican Slaw! healthyish.
His recipe used mole sauce, which I can't buy where I live, so I came up with a tasty alternative.
Serve hot with Spanish rice and cilantro garnish.
Saucy, cheese, filling, cozy, and packed with any roasted veggies you want.
You can cook Veggie Enchilada Filling using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Veggie Enchilada Filling
- Prepare of Filling.
- It's 1 large of Eggplant.
- It's 3 medium of yukon gold potatoes.
- You need 1/2 cup of olive oil.
- You need 1 of salt.
- You need 1 of fresh cracked pepper.
- It's 3 medium of tomatoes.
- You need 8 oz of queso cotija.
- Prepare of Tools.
- It's 1 of sharp chef's knife.
- You need 1 of cutting board.
- Prepare 1 medium of mixing bowl.
- It's 1 of oven.
- It's 1 large of baking tray.
- Prepare of parchment paper.
- It's 1 tsp of seasoned salt.
These veggie enchiladas are stuffed with black beans, corn, and creamy goat cheese, then smothered with a homemade enchilada sauce. Next, we move on to the filling for our veggie enchiladas. All of this is rolled into corn tortillas, drizzled with more sauce, and baked to perfection. These Veggie Enchiladas are filled with sweet potatoes and black beans and topped off with a spicy chipotle enchilada sauce.
Veggie Enchilada Filling instructions
- First, let's dice up the eggplant and potatoes. About 1/2 the width of a quarter is a good size. The potatoes can be a little smaller than the eggplant because they will shrink less..
- Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well..
- Cover your baking sheet with a sheet of parchment. Spread the diced and seasoned vegetables out evenly on the tray. Don't crowd the tray too much, or your vegetables might not roast up properly..
- Bake for 30 minutes. Use a spatula to flip the vegetables and mix them up so they cook a little more evenly. Slide the tray in for another 15-30 minutes. Keep an eye on 'em though. you want a nice golden roast, but you definitely don't wanna go over..
- Meanwhile, dice your tomatoes, and crumble up your cotija..
- When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato. Add half of the crumbled cotija, reserving the other half to top your enchiladas..
- Taste and season your enchilada filling and set it aside so you can get cracking on the rest of the process. Unless you want to just eat the filling. the filling is good alone too. Not alone as in by yourself, but alone as in, without a tortilla. https://cookpad.com/us/recipes/369163-build-your-own-enchiladas.
They're vegetarian and gluten-free and can easily be made vegan and. The Best Vegetarian Tortilla Fillings Recipes on Yummly Crispy Black Bean + Feta Tacos, Black Bean Vegan Enchiladas, Make Ahead Bean And Cheese Burritos. Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat.
