Easiest Way to Fall Tasty Veggie Enchilada Filling

Easiest Way to Fall Tasty Veggie Enchilada Filling Delicious, fresh and tasty.

Veggie Enchilada Filling. Vegetarian Enchilada Spaghetti Squash Boats: Seeing this makes us want to grow an entire squash garden. These boats are filled to the brim with black beans, every color of bell pepper under the sun, a lotta Mexican-blend shredded cheese and, of course, the spaghetti squash itself. The secret to the crazy awesome flavor of these enchiladas is in the filling!

It adds so much fresh flavor.

If vegetarian enchiladas are going to be a meal, there's gotta be more than cheese and sauce in there.

Even though this filling is super simple—sautéed onions and kale.

You can cook Veggie Enchilada Filling using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Veggie Enchilada Filling

1. It’s of Filling.

2. It’s 1 large of Eggplant.

3. You need 3 medium of yukon gold potatoes.

4. You need 1/2 cup of olive oil.

5. It’s 1 of salt.

6. Prepare 1 of fresh cracked pepper.

7. Prepare 3 medium of tomatoes.

8. Prepare 8 oz of queso cotija.

9. You need of Tools.

10. You need 1 of sharp chef's knife.

11. It’s 1 of cutting board.

12. You need 1 medium of mixing bowl.

13. It’s 1 of oven.

14. Prepare 1 large of baking tray.

15. Prepare of parchment paper.

16. Prepare 1 tsp of seasoned salt.

In a large skillet over medium heat, heat oil.

Top the enchiladas with grated cheese before baking until golden and bubbling and serve with fresh cilantro and sliced avocado.

Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize.

Stir / gently mash to make a chunky filling.

Veggie Enchilada Filling instructions

1. First, lets dice up the eggplant and potatoes. About 1/2 the width of a quarter is a good size. The potatoes can be a little smaller than the eggplant because they will shrink less..

2. Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well..

3. Cover your baking sheet with a sheet of parchment. Spread the diced and seasoned vegetables out evenly on the tray. Dont crowd the tray too much, or your vegetables might not roast up properly..

4. Bake for 30 minutes. Use a spatula to flip the vegetables and mix them up so they cook a little more evenly. Slide the tray in for another 15-30 minutes. Keep an eye on em though. you want a nice golden roast, but you definitely don't wanna go over..

5. Meanwhile, dice your tomatoes, and crumble up your cotija..

6. When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato. Add half of the crumbled cotija, reserving the other half to top your enchiladas..

7. Taste and season your enchilada filling and set it aside so you can get cracking on the rest of the process. Unless you want to just eat the filling. the filling is good alone too. Not alone as in by yourself, but alone as in, without a tortilla.

https://cookpad.com/us/recipes/369163-build-your-own-enchiladas.

Roll filling into tortillas, and place them seam-side down in the pan.

Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

Pour some salsa verde into a shallow bowl or pie plate.

Working one at a time, dip tortilla into salsa verde in bowl to coat both sides.

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender.