The recipe Vegetable Enchiladas
Vegetable Enchiladas recipe is a Mexican Lunch, Snack meal that takes 55 minutes to make. If you enjoy Mexican for Lunch, Snack, you will like Vegetable Enchiladas!
Vegetable Enchiladas
- What Course Is Vegetable Enchiladas?
- How Long Does Vegetable Enchiladas Recipe Take To Prepare?
- How Long Does Vegetable Enchiladas Recipe Take To Cook?
- How Many Servings Does Vegetable Enchiladas Recipe Make?
- What Are The Ingredients For Vegetable Enchiladas Recipe?
- How Do I Make Vegetable Enchiladas?
- What's The Nutritional Info For Vegetable Enchiladas?
- What Type Of Cuisine Is Vegetable Enchiladas?
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This recipe is a variation of Martha Stewart's Vegetable Enchiladas. In Martha's words: Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, and about 15 minutes mre. Cool 5 minutes before serving. What Course Is Vegetable Enchiladas?Vegetable Enchiladas is for Lunch, Snack. How Long Does Vegetable Enchiladas Recipe Take To Prepare?Vegetable Enchiladas takes 30 minutes to prepare. How Long Does Vegetable Enchiladas Recipe Take To Cook?Vegetable Enchiladas takes 55 minutes to cook. How Many Servings Does Vegetable Enchiladas Recipe Make?Vegetable Enchiladas makes 14 servings. What Are The Ingredients For Vegetable Enchiladas Recipe?The ingredients for Vegetable Enchiladas are: 2 tablespoons olive oil, plur more for baking dishes2 teaspoons ground cumin 1/4 cup all-purpose flour (spooned and leveled) 1 ca (14.5 ounce) reduced sodium vegetable broth Coarse salt and ground pepper 3 cups grated Mexican four-cheese blend (12 ounces) 1 can (15 ounces) black beans, rinsed and drained 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 box (10 ounces) frozen corn kernels, thawed 6 scallions, thinly sliced, white and green parts separated 16 corn tortillas (6-inch) How Do I Make Vegetable Enchiladas?Here is how you make Vegetable Enchiladas: 1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. whisk in broth and 3/4 cut water; bring to a boil. Reduce to a simmer, an cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.3. Preheat over to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. STack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminumfoil, and heat in oven for 5 to 10 minutes. top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.4. Dividing evenly, sprinkle enchiladas with reamining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.Number of Servings: 14Recipe submitted by SparkPeople user SHORTONIDEAS.What's The Nutritional Info For Vegetable Enchiladas?The nutritional information for Vegetable Enchiladas is:
What Type Of Cuisine Is Vegetable Enchiladas?Vegetable Enchiladas is Mexican cuisine. |
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