Recipe: Delicious 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.

Make it as spicy as you like with the addition of jalapenos to either, or both, sauce and filling. 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. You can have Vegetarian Enchiladas using 11 ingredients and 5 steps. Here is how you achieve that.

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

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Recipe adapted from my spinach artichoke enchiladas.

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..

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. Enchiladas will forever hold a special place in my heart. Mexican vegetarian enchiladas were what I ordered off of the kids menu at my family's favorite Tex-Mex spot, we eat them for Christmas dinner (it's true), and enchiladas were one of the first "real" meals I ever learned to cook for myself. Versatile, freezer friendly, and forever delicious, I've made enchiladas dozens of.

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