Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, veggie enchilada filling. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Veggie Enchilada Filling is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Veggie Enchilada Filling is something that I have loved my whole life. They’re fine and they look fantastic.
Vegetarian Enchilada Spaghetti Squash Boats: Seeing this makes us want to grow an entire squash garden. These boats are filled to the brim with black beans, every color of bell pepper under the sun, a lotta Mexican-blend shredded cheese and, of course, the spaghetti squash itself. If vegetarian enchiladas are going to be a meal, there's gotta be more than cheese and sauce in there.
To get started with this particular recipe, we must prepare a few components. You can have veggie enchilada filling using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Enchilada Filling:
- Get Filling
- Take 1 large Eggplant
- Prepare 3 medium yukon gold potatoes
- Prepare 1/2 cup olive oil
- Prepare 1 salt
- Take 1 fresh cracked pepper
- Make ready 3 medium tomatoes
- Take 8 oz queso cotija
- Make ready Tools
- Prepare 1 sharp chef's knife
- Make ready 1 cutting board
- Prepare 1 medium mixing bowl
- Prepare 1 oven
- Make ready 1 large baking tray
- Get parchment paper
- Make ready 1 tsp seasoned salt
Lower heat to medium add bell pepper, yams, garlic and salt. Stir / gently mash to make a chunky filling. Roll filling into tortillas, and place them seam-side down in the pan. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
Steps to make Veggie Enchilada Filling:
- 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
To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Place sauce in an airtight ontainer. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. In a large skillet over medium heat, heat oil.
So that is going to wrap this up for this special food veggie enchilada filling recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
