VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
TOFU ENCHILADAS
Steps:
- 1. Freezing the tofu in advance changes the texture of the tofu to be meatier. Frozen tofu is chewy and crumbles easily like ground meat. Defrost the tofu by leaving it out for several hours or in the microwave for a few minutes. Drain the water from the tofu package. Over a bowl, squeeze the tofu between your hands firmly until most of the excess water is gone. Then cut the drained tofu into thin strips. 2. Heat a sauté pan over medium heat and add the olive oil. Sauté the onion, red pepper, and diced chilies for a few minutes. Then add the tofu strips and all of the seasonings. Fry the tofu until it is browned and firm. It will take approximately 10 minutes. Do not stir the tofu too often or it will become mushy. Let it sit and brown on each side so that it firms up. Remove from the heat and let the tofu mixture cool. Then, gently mix in the cream cheese and blend well. 3. Now you will soften the corn tortillas. Lightly spray a fry pan with cooking spray or olive oil (cast iron works best) and heat to a high temperature. Dip each tortilla in a bowl of water to get them dampened and fry for just one minute on each side. 4. To make the enchiladas, take a tortilla in your hand, place about 3 tablespoons of the tofu filling in the center, and sprinkle in a little jack cheese (you can skip the cheese if you want a lighter meal). Be careful not to over fill! Roll the tortilla in your hand and place seam side down in lightly sprayed baking pan. After all the enchiladas are rolled, pour the enchilada sauce on top of each enchilada with a ladle. If you want, top the enchiladas with the jack and cheddar cheeses and sliced olives. Bake at 350º for 40 minutes. These will be a big hit!
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