VEGETABLE ENCHILADAS
Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it.
Provided by carolinajen4
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
Nutrition Facts : Calories 917.7, Fat 44.8, SaturatedFat 20.9, Cholesterol 91, Sodium 1525.1, Carbohydrate 99.7, Fiber 13.4, Sugar 18.2, Protein 34.1
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Herry Makhubela
[email protected]I'm always looking for new healthy recipes, and these enchiladas definitely fit the bill. They're packed with vegetables and really satisfying.
Sabir Sabir
[email protected]These enchiladas were a great way to use up some leftover vegetables. They were also really easy to make, which is a bonus.
Kayolene Pitt
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. They were flavorful and satisfying, and I didn't miss the meat at all.
Asmaa Maher
[email protected]I thought these enchiladas were just okay. They weren't bad, but they weren't anything special either.
Hazel Winner
[email protected]These enchiladas were a bit too cheesy for my taste. I think I'll try using less cheese next time.
Jumsy Shobs
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. I think I might have overcooked the vegetables.
phillip brown
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I'll try making them again with less chili powder.
indonasia Server1
[email protected]I had some trouble rolling the enchiladas, but they still turned out delicious. I think I'll try using a different type of tortilla next time.
BDD Hk Rakib Gaming
[email protected]These enchiladas were a bit bland for my taste. I think I would add some more spices next time.
Xander Seitz
[email protected]I'm always looking for new vegetarian recipes, and these enchiladas definitely fit the bill. They're packed with flavor and really satisfying.
Dwight Littlewolf
[email protected]These enchiladas are so good! I love the combination of vegetables and cheese. They're also really easy to make, which is a bonus.
kiya senaf
[email protected]I made these enchiladas for a potluck, and they were a huge success. Everyone loved them, and I got lots of compliments. Thanks for sharing this recipe!
Vet Assistant
[email protected]I've made these enchiladas a few times now, and they're always a hit. My kids love them, and they're a great way to get them to eat their vegetables.
SENELISIWE NYATHI
[email protected]These enchiladas were easy to make and turned out great! I used a variety of vegetables that I had on hand, and they all worked well together. The enchiladas were also very filling and satisfying.
ADiL Write'S
[email protected]I'm not usually a fan of vegetarian dishes, but these enchiladas were surprisingly delicious. The vegetables were cooked perfectly and the spices were well-balanced. I would definitely recommend this recipe to anyone, even meat-eaters.
malak karaki
[email protected]These vegetable enchiladas were a hit with my family! The filling was flavorful and satisfying, and the enchiladas were cheesy and gooey. I will definitely be making these again.