Vegetarian Enchiladas
Vegetarian Enchiladas

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian enchiladas. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vegetarian Enchiladas is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegetarian Enchiladas is something which I’ve loved my whole life.

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To begin with this recipe, we must prepare a few ingredients. You can have vegetarian enchiladas using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Enchiladas:
  1. Get 1 1/4 lb carrots coarsely chopped
  2. Make ready 1 small yellow onion chopped
  3. Prepare 5 garlic cloves peeled
  4. Prepare 1/2 lb tomatoes chopped
  5. Get 1/2 cup olive oil, extra virgin
  6. Make ready 1 kosher salt
  7. Get 9 oz crumbled queso fresco (2 cups)
  8. Get 1 cup finely chopped cilantro
  9. Prepare 12 corn tortillas
  10. Make ready 1 Mexican crema or sour cream for drizzling
  11. Get 3/4 cup finely chopped red onion

Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers! They are easy to make, packed full of real food ingredients, and taste absolutely amazing! ingredients to make vegetarian enchiladas. Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce.

Steps to make Vegetarian Enchiladas:
  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.

Place sauce in an airtight ontainer. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. If vegetarian enchiladas are going to be a meal, there's gotta be more than cheese and sauce in there. Even though this filling is super simple—sautéed onions and kale. STEP: Add the onion, garlic, and bell pepper mixture to the mashed beans.

So that’s going to wrap it up for this exceptional food vegetarian enchiladas recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!