3 Vegetarian Enchilada Recipes To Make

Here, 3 incredible recipes for vegetarian enchiladas that will satisfy even a meat-eater’s comfort food cravings. 3 Vegetarian Enchilada Recipes To Make!

3 Vegetarian Enchilada Recipes To Make!

Bean and Cheese Vegetarian Enchiladas

These hearty enchiladas feature two kinds of beans, sweet bell peppers and melty Monterey Jack cheese.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 1 tablespoon chili powder
• Pinch of crushed red pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon sugar
• Kosher salt
• Fresh ground black pepper
• One 28-ounce can diced tomatoes
• One 15-ounce can dark red kidney beans, rinsed
• One 15-ounce can black beans, rinsed
• 8 eight-inch corn or flour tortillas
• 12 ounces shredded Monterey jack cheese (about 3 cups)

INSTRUCTIONS

1. Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Set aside 1 cup of the tomato mixture. Blend the remaining mixture in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
2. Place the reserved 1 cup of sauce in a large bowl. Stir in the 2 cans of beans and 2 cups of cheese.
3. Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
4. Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon about 3/4 cup of the bean mixture onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top the tortillas evenly with the remaining sauce. Sprinkle the tops of the enchiladas with the remaining cup of cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
5. Serve warm with sour cream, jalapeños, lime wedges and minced green onions.

3 Vegetarian Enchilada Recipes To Make!

Mozzarella Enchiladas with Spicy Beans

Blending cumin and chipotle chiles into Italian marinara creates a quick and spicy enchilada sauce.

INGREDIENTS

• 2 tablespoons vegetable oil, plus more for brushing
• 1 small red onion, minced
• 1 jalapeño, seeded and minced
• One 19-ounce can red kidney beans, drained
• Salt
• One 28-ounce jar marinara sauce
• 3 chipotle chiles in adobo sauce, seeded and minced
• 1/2 teaspoon ground cumin
• Ten 8-inch corn tortillas
• 1 pound fresh mozzarella—4 ounces shredded, the rest cut into ten 3-by-1 inch rectangles
• 1/4 cup freshly grated pecorino cheese
• 2 scallions, thinly sliced

INSTRUCTIONS

1. Preheat the oven to 350°. In a large saucepan, heat the 2 tablespoons of oil. Add the onion and jalapeño and cook over moderate heat until softened, about 5 minutes. Add the beans and cook over moderate heat, stirring, until the beans are flavored with the onion, about 5 minutes. Season with salt.
2. In a medium bowl, stir the marinara sauce with the chipotles and cumin and season with salt. Spread 1/2 cup of the marinara sauce in a 9-by-13-inch baking dish.

1. On a baking sheet, brush both sides of the tortillas with oil. Bake the tortillas for 30 seconds, until just pliable. Set a slice of the mozzarella in the center of each tortilla, and top with about 3 tablespoons of the beans. Fold the tortillas to enclose the filling. Arrange the enchiladas in the baking dish and pour the remaining chipotle marinara sauce on top. Sprinkle the shredded mozzarella over the enchiladas, then sprinkle on the pecorino.
2. Bake the enchiladas in the upper third of the oven for about 30 minutes, until crisp on top and bubbling. Scatter the scallions on top and serve.

3 Vegetarian Enchilada Recipes To Make!

Two-Cheese Enchiladas

These ultra-cheesy enchiladas are covered with pungent salsa roja—a red sauce made with dried chiles and tomatoes.

INGREDIENTS

• 1/2 cup vegetable oil, plus more for the baking dish
• 3 1/2 cups Salsa Roja
• Twelve 6-inch corn tortillas
• 2 cups shredded queso blanco (1/2 pound)
• 2 cups shredded Monterey Jack cheese (1/2 pound)
• 3/4 cup minced onion
• 2 cups finely shredded green cabbage
• 2 plum tomatoes, finely chopped

INSTRUCTIONS

1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass or ceramic baking dish. In a medium skillet, warm the 1/2 cup of vegetable oil over moderate heat. In another medium skillet, warm 1/2 cup of the Salsa Roja over moderate heat. Using tongs, dip the tortillas in the oil, coating both sides, until softened, about 5 seconds. Coat each tortilla with the Salsa Roja and transfer to a plate, stacking the tortillas on top of each other.
2. In a medium bowl, mix the queso blanco with the Monterey Jack. Set a tortilla on a work surface and spoon 1/4 cup of the cheese and about 1 tablespoon of minced onion in the center. Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese and onion. Pour the remaining 3 cups of Salsa Roja over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top.

1. Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling. Scatter the cabbage and tomatoes over the enchiladas and serve hot.

Source: Sketchy Sloth

3 Vegetarian Enchilada Recipes To Make!