Recipe: Appetizing Vegetarian Enchiladas

Vegetarian Enchiladas. Clean and purify your body, neutralize excess acids, and balance pH levels! For the sauce: Heat the oil in a large skillet over medium heat. In a large skillet over medium heat, heat oil.

These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like. Hash brown potatoes cooked with peas and corn, then wrapped in a tortilla and smothered in processed cheese and tomatoes. You can cook Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve it.

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

Garnish with sour cream, salsa, lettuce. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers! They are easy to make, packed full of real food ingredients, and taste absolutely amazing! ingredients to make vegetarian enchiladas.

Vegetarian Enchiladas instructions

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..

Place a griddle pan over a high heat to get smoking hot. Halve and deseed the peppers, then add to the griddle with the corn. Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make. Heat oil in a large skillet over medium heat.