Vegetarian enchilada recipe?!
Vegetarian enchilada recipe?
I would like to make a vegetarian enchilada. Could someone please give me a nice recipe?
Answers:
Vegetarian Enchilada Casserole
1 (28 ounce) can crushed tomatoes
1 (14 ounce) jar chunky style prepared salsa
1 (6 ounce) can tomato paste
2 (16 ounce) cans black beans, rinsed and drained
1 lb corn kernels, thawed if frozen
1 (4 ounce) can diced mild green chilies, drained
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
2 ounces black olives, sliced and drained
Combine first 8 ingredients in a bowl.
Mix thoroughly.
Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat.
Spread evenly and top with 1 1/2 tortillas, cutting to fit pot.
Spread 1/3 of remaining tomato mixture over top.
Repeat layering process, ending with tomato mixture.
Spread top evenly.
Sprinkle with olives.
Cover and cook about 5 hours.
Serve hot.
i make these and they are veggie but made with cheese if you dont eat cheese then i guess you could grill on a grill pan zuccini ,,onion,green pepper what ever you like.....
3 pkg flour tortillas
2 lg cans hunts tomatoe sauce
2 to 3 tlb mexene chilli powder
5 lb mild chedder cheese
1 med finly chopped onion
warm the tortillas
warm the tomatoe sauce and add 2 tlb of the chilli powder taste if it isnt spicey enough then add some more till it tastes good to you ,,then add 1/2 cup water mix well simmer for a few min
dip the warmed tortilla in the sause and then fry in parkey margerine for a few min on each side
remove add the cheese and some onion and roll them up
keep going till you are run out of tortillas warm them in the oven covered for 30 min 350 these are good warm or cold from the fridge,,if you make single layers then only warm them for about 5 min till cheese is soft not runny thes are the best enchaladas i have ever had
This is vegetarian, not vegan... very delish!! I made these for a potluck gathering and they were gone in a flash, with many requests for the recipe. Not your typical enchilada but I think it will surprise you how tasty it is! I even made it once without the veggie chicken and they were still delicious.
Filling:
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups thawed veggie chicken strips cut or pulled into smaller pieces (like Morning Star Farms)
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 flour tortillas (each about 6 1/2-inches across)
Sauce:
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/4 cup finely chopped cilantro leaves
Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the veggie chicken pieces, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.
Hope you give them a try!
try making spinach and onion enchiladas with either salsa or tamaillo sauce, avacado slices or guacamole on the side as a garnish, and organic 100% corn tortillas! very yummy, healthy, and vegetarian! that's what i always get when i go out to eat at a mexican restaurant.