Easiest Way to Prepare Perfect Vegetarian Enchiladas

Vegetarian Enchiladas. Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas. Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors!

Some people think vegetarian food can't be filling. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Vegetarian enchilada is a popular Mexican dish with my family. 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. Prepare 1 of small yellow onion chopped.
3. You need 5 of garlic cloves peeled.
4. Prepare 1/2 lb of tomatoes chopped.
5. You need 1/2 cup of olive oil, extra virgin.
6. Prepare 1 of kosher salt.
7. Prepare 9 oz of crumbled queso fresco (2 cups).
8. You need 1 cup of finely chopped cilantro.
9. Prepare 12 of corn tortillas.
10. It's 1 of Mexican crema or sour cream for drizzling.
11. Prepare 3/4 cup of finely chopped red onion.

This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic Mexican dish, which is very. Vegetable Enchiladas: cheesy vegetarian enchiladas are stuffed with tons of vegetables and are wrapped in a flavorful five minute homemade enchilada sauce! Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans These delicious, meatless enchiladas are a terrific vegetarian option.

Vegetarian Enchiladas step by step

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..

Serve with avocado slices and sour. Seasoned vegetables and black beans sandwiched between corn tortillas and cheese. The fastest enchiladas in the west! Vegetarian enchiladas with avocado and tomato sauce = Enchiladas Bandera! These veggie enchiladas are what I call…lazy enchiladas.