Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetarian enchiladas. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Serve this with Mexican Slaw! healthyish. Serve enchiladas topped with cilantro and reserved sliced onion, with lime wedges, avocado, and hot sauce alongside.

Vegetarian Enchiladas is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vegetarian Enchiladas is something which I’ve loved my entire life.

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

The ingredients needed to make Vegetarian Enchiladas:

1. Take 1 1/4 lb carrots coarsely chopped
2. Get 1 small yellow onion chopped
3. Get 5 garlic cloves peeled
4. Take 1/2 lb tomatoes chopped
5. Get 1/2 cup olive oil, extra virgin
6. Make ready 1 kosher salt
7. Take 9 oz crumbled queso fresco (2 cups)
8. Prepare 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

These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour. A few days ago I prepared dinner for a friend on her way to Cuba.

Instructions 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.

Serve with avocado slices and sour. A few days ago I prepared dinner for a friend on her way to Cuba. As Vegetarian Enchiladas may be prepared in advance, reducing the effort needed when company. Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. Recipe courtesy of Food Network Kitchen.

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