How To make Vegetable Enchiladas
4 ea Corn tortillas
1/2 c Salsa sauce
1 ts Olive oil
1/3 c Thinly sliced onions
1 ea Garlic clove, sliced
1/2 c Cubed eggplant
1/4 c Grated zucchini
1 tb Sherry, optional
1/4 cn Diced green chilies
2 tb Minced cilantro
Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortiallas over & coat the other side. While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if
using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies. Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned. "Vegetarian Times" September, 1991
How To make Vegetable Enchiladas's Videos
Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.
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Cheesy Vegetarian Enchiladas
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Vegetable enchilada casserole (Vegetarian Mexican tortilla casserole)
Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
The full recipe is available at
Ingredients list
6-8 tortillas
1 cup cooked black beans
1 medium-sized red onion, finely chopped
1 cup chopped bell pepper
1.25 cups chopped zucchini
1.25 cups chopped eggplants
1 cup chopped button mushrooms
1 cup cherry tomatoes, halved
1 cup frozen corn kernels, fresh or canned be used too
1 teaspoon minced garlic
¼ cup roughly chopped cilantro
2 cups any melting cheese of choice
2 cups enchilada sauce
1 tablespoon olive oil
1 teaspoon chili flakes, adjust to taste
Salt to taste
Ground black pepper to taste
How to Make the Best Tex-Mex Enchiladas | Basics with Babish
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00:00 BetterHelp
01:17 Beef Enchiladas
02:29 Enchilada Sauce
04:04 Chicken Enchiladas
04:50 Salsa Verde
05:29 Vegetarian Enchiladas
06:00 Assembly
Vegetarian Enchiladas
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Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
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Learn how to make Vegetarian Enchiladas (Mexican Cuisine) by Manjula
Ingredients
6 corn tortillas (I am using white corn tortilla)
Enchilada Sauce
1 15oz can crushed tomatoes
3 tablespoons oil
3 tablespoons all-purpose flour
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin seed powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water
For filling
1 tablespoon oil
3 cups spinach chopped
1/2 cup corn, I am using frozen corn
1/2 cup mushroom chopped
1/3 cup of sharp cheddar cheese shredded
1/3 cup mozzarella cheese shredded
For Topping
1/2 cup of sharp cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1 jalapenos chopped, adjust to taste
Cookware/Ingredients used in this video:
Simply Calphalon Nonstick 11-Inch Square Griddle
Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid
Typography - Wildbeez Interactive (
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Host: Manjula
Copyrights: Manjula’s Kitchen
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