Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, garden vegtable enchiladas 🍅. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Garden Vegtable Enchiladas 🍅 is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Garden Vegtable Enchiladas 🍅 is something which I have loved my entire life. They’re fine and they look fantastic.
Great recipe for Garden Vegtable Enchiladas 🍅. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Garden Vegtable Enchiladas 🍅:
- Prepare 1/4 cup chopped red bell pepper
- Get 1/4 cup chopped orange bellpepper
- Prepare 1/4 cup chopped red bell pepper
- Get 1/2 Cup chopped cilantro
- Take 1 chopped shiitake mushroom
- Get 1/4 cup chopped red onion
- Make ready 1 jalapeno chopped (optional)
- Make ready 1/2 Cup shredded cheese (optional)
- Get 1 can green enchilada sauce
- Prepare 1 Tsp cumin
- Take 1 Tsp peprika
- Take 1 Tsp onion powder
- Get 1 Tsp garlic powder
- Prepare 1/2 Tsp salt
- Take 1/8 cup canned green chillies
- Make ready 1 can chilli beans (optional)
- Make ready 1 Tbs oil
- Make ready Avacado for garnish (optional)
- Prepare 5 corn or flour tortillas
As for the cheesy vegetable filling, I use a variety of vegetables and am always switching it up for new versions. In the recipe below, you will find bell peppers, corn, onion, black beans and spinach.. Place sauce in an airtight ontainer. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil.
Instructions to make Garden Vegtable Enchiladas 🍅:
- Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.
- Once vegtables are finished let vegtables set for 15min uncovered to cool down.
- Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.
- Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.
- Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.
- Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
- Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!
Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese. Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco. Place the enchilada, seam side down, in the prepared pan.
So that’s going to wrap it up with this exceptional food garden vegtable enchiladas 🍅 recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
