Veggie Enchilada Filling
Veggie Enchilada Filling

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, veggie enchilada filling. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

The filling for these veggie enchiladas is a combination of beans and vegetables. Our go-to bean for these is pinto beans because they are so meaty, but black beans, white beans, and even lentils would. Vegetarian Enchiladas with black beans and farmers market veggies.

Veggie Enchilada Filling is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Veggie Enchilada Filling is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Take Filling
  2. Prepare 1 large Eggplant
  3. Make ready 3 medium yukon gold potatoes
  4. Prepare 1/2 cup olive oil
  5. Prepare 1 salt
  6. Take 1 fresh cracked pepper
  7. Take 3 medium tomatoes
  8. Prepare 8 oz queso cotija
  9. Take Tools
  10. Get 1 sharp chef's knife
  11. Take 1 cutting board
  12. Make ready 1 medium mixing bowl
  13. Prepare 1 oven
  14. Prepare 1 large baking tray
  15. Prepare parchment paper
  16. Take 1 tsp seasoned salt

Now we are going to fills some Enchiladas from Chicken and Veggies. Vegetable Enchiladas: cheesy vegetarian enchiladas are stuffed with tons of vegetables and are wrapped in a flavorful five minute homemade enchilada sauce! Enchiladas meet kid food for this veggie filled vegan enchilada casserole. Easy to throw together, healthy and super flavorful!

Steps to make Veggie Enchilada Filling:
  1. 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.
  2. Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well.
  3. 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.
  4. 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.
  5. Meanwhile, dice your tomatoes, and crumble up your cotija.
  6. 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.
  7. 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

This healthy comfort food dish is sure to get the thumbs up by the whole. Home/Dinner, Recipes, Uncategorized, Vegetarian/Veggie Enchilada Casserole. This enchilada casserole turned out so much better than I thought! A quick and easy Cheesy Baked Veggie Enchiladas recipe, from our authentic Mexican cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.

So that’s going to wrap this up with this exceptional food veggie enchilada filling recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!