Recipe: Perfect Vegetarian Enchiladas

Vegetarian Enchiladas. Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas. healthyish. Serve enchiladas topped with cilantro and reserved sliced onion, with lime wedges, avocado, and hot sauce alongside. Vegetarian Enchiladas with black beans and farmers market veggies.

These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Flavorful and easy Vegetarian Enchiladas are brimming with with black beans, corn, peppers, fresh Enchiladas are one of my go-to meals for an easy weeknight dinner and vegetarian enchiladas. The fastest enchiladas in the west! You can have Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetarian Enchiladas

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

Vegetarian enchiladas with avocado and tomato sauce = Enchiladas Bandera! These are the Best Vegetarian Enchiladas! They're filled with veggies, beans and cheese making them healthy, flavorful and filling. They're also easy to make and great for a vegetarian family dinner!

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..

Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. I created this vegetarian enchiladas 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've seen a million different interpretations of this dish over the years. Because it's easy and it's satisfying.