Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cheesy vegetable enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Cheesy vegetable enchiladas is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Cheesy vegetable enchiladas is something which I have loved my whole life. They’re nice and they look wonderful.
Cheesy Vegetable Enchiladas are stuffed with black beans, corn, spinach, made with three cups of cheese and covered in an easy-to-make homemade enchilada sauce. vegetarian, gluten free. Learn how to make Veg Enchilada recipe. A Mexican food recipe made using lots of fresh green veggies, beans & corns.
To get started with this particular recipe, we must prepare a few ingredients. You can have cheesy vegetable enchiladas using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy vegetable enchiladas:
- Take 3 tablespoons olive oil
- Make ready 2 cloves garlic, minced.1 large onion diced
- Make ready 1 large bell pepper (yellow, green or red), diced
- Get 2 cups fresh (or frozen) corn
- Take 1 cup cheese
- Take 4 tortillas
- Take as required Chilli flakes seasoning
- Get Ingredients for Enchilada sauce
- Prepare 1/4 cup all-purpose flour
- Make ready 3 tbsp tomato paste
- Make ready 3 tablespoons olive oil
- Get 1/2 teaspoon garlic paste
- Prepare 1/4 teaspoon ground coriander 1/4 teaspoon black pepper
- Take as per taste salt,sugar and chilli powder
- Get as per taste Oregano seasoning
A great mid-week meal OR part of a Mexican feast. For a quick dinner the whole family will love, serve them Cheesy Enchiladas with chicken, black beans, and corn enveloped inside. A quick and easy Cheesy Baked Veggie Enchiladas recipe, from our authentic Mexican cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.
Instructions to make Cheesy vegetable enchiladas:
- Making Enchilada sauce:
- Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
- For Stuffing:
- Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
- For baking:
- Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
- Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.
- Microwave for about one and half minutes, cheese should be melted and little bubbly.
This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese. This is one of those dishes I've been planning on making for a while, with the. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and.
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