Recipe: Perfect Vegetarian Enchiladas

Vegetarian Enchiladas. For the sauce: Heat the oil in a large skillet over medium heat. In a large skillet over medium heat, heat oil. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well.

Place a griddle pan over a high heat to get smoking hot. Halve and deseed the peppers, then add to the griddle with the corn. STEP: Add the onion, garlic, and bell pepper mixture to the mashed beans. You can have Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegetarian Enchiladas

1. It's 1 1/4 lb of carrots coarsely chopped.
2. Prepare 1 of small yellow onion chopped.
3. Prepare 5 of garlic cloves peeled.
4. You need 1/2 lb of tomatoes chopped.
5. Prepare 1/2 cup of olive oil, extra virgin.
6. You need 1 of kosher salt.
7. Prepare 9 oz of crumbled queso fresco (2 cups).
8. Prepare 1 cup of finely chopped cilantro.
9. Prepare 12 of corn tortillas.
10. You need 1 of Mexican crema or sour cream for drizzling.
11. It's 3/4 cup of finely chopped red onion.

STEP: Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water.

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..

Recipe adapted from my spinach artichoke enchiladas. Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess. For the Vegan Enchiladas sauce, I opted for my favorite homemade red enchilada sauce. If you prefer to make Vegan Enchiladas verde, you can follow this same recipe.

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