Best 4 Jeannies Vegetarian Enchiladas Recipes

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**Discover a Burst of Flavor with Jeannie's Vegetarian Enchiladas: A Culinary Journey of Freshness and Delight**

Embark on a culinary adventure with Jeannie's Vegetarian Enchiladas, a symphony of flavors that celebrates the beauty of plant-based cuisine. Step into the world of these enchiladas, where tender tortillas embrace a vibrant filling of roasted poblano peppers, earthy mushrooms, and sweet corn, all harmoniously blended with a symphony of spices. Topped with a rich and creamy homemade enchilada sauce and a generous sprinkle of vegan cheese, these enchiladas offer a delightful balance of textures and flavors that will tantalize your taste buds. Whether you're a seasoned vegetarian, a flexitarian seeking new culinary horizons, or simply a lover of delicious food, Jeannie's Vegetarian Enchiladas are a culinary journey you won't want to miss.

Let's cook with our recipes!

VEGETARIAN BEAN AND CHEESE ENCHILADAS



Vegetarian Bean and Cheese Enchiladas image

Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.

Provided by Ali Slagle

Categories     dinner, weekday, burritos and nachos, casseroles, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces
4 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground cumin
1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
2 teaspoons chili powder
1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
1/4 cup sour cream, plus more for serving (optional)
2 (15-ounce) cans black beans, rinsed
5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 (6-inch) soft corn or flour tortillas
Fresh cilantro leaves and stems, for serving

Steps:

  • Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
  • Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
  • Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
  • Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
  • Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

JEANNIE'S VEGETARIAN ENCHILADAS



Jeannie's Vegetarian Enchiladas image

These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.

Provided by Jeannie Jyurovat

Categories     Vegetarian Recipes

Time 58m

Yield 8

Number Of Ingredients 17

2 tablespoons vegetable oil
2 bunches green onions, coarsely chopped, divided
1 large red bell pepper, seeded and chopped
3 cloves garlic, diced
1 large tomato, chopped
½ cup sliced black olives
2 jalapeno peppers, seeded and diced
2 cups drained canned black beans
1 ½ cups cooked white rice
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded Cheddar cheese, divided
½ cup chopped fresh cilantro
½ lime, juiced
1 dash hot sauce (such as Tabasco®), or to taste
2 (8 ounce) cans enchilada sauce
8 (10 inch) flour tortillas
½ cup sour cream, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
  • Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
  • Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
  • Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
  • Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 67.2 g, Cholesterol 59.4 mg, Fat 31.2 g, Fiber 9.6 g, Protein 20.6 g, SaturatedFat 14.7 g, Sodium 1137.8 mg, Sugar 4.8 g

VEGETARIAN ENCHILADAS



Vegetarian enchiladas image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

  • Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  • Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium

VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist!

Provided by Cassie Hunsicker

Categories     Beans

Time 35m

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 9

6 flour tortillas
2 cups baby portabella mushrooms, sliced
1 (31 ounce) can refried beans
1 (19 ounce) can enchilada sauce
1 lb mexican-style shredded cheese
1 1/2 cups salsa
1 cup beans (already cooked)
1 tablespoon margarine
1 teaspoon ground cumin

Steps:

  • Heat skillet on medium-high heat. Add 1 tablespoons margarine when warm. Add 2 cups sliced mushrooms. Stir mushrooms until tender and soft. Pour in a bowl for enchiladas.
  • Pour contents of canned refried beans and 1 cup beans (already cooked) in a bowl, and mix well. Add 1 teaspoons ground cumin to the mixture, and stir.
  • Layer mushrooms, bean mixture, 2 teaspoons salsa, and a handful of shredded cheese in each enchilada.
  • Fold burrito-style. (Fold short ends in, fold over one side, and roll over).
  • Repeat Steps 3 and 4 for all 6 enchiladas.
  • Place in a 9x13 inch baking dish.
  • Pour enchilada sauce over enchiladas evenly.
  • Sprinkle the rest of the shredded cheese over the top of the enchiladas.
  • Bake at 350 degrees Farenheit until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 548.1, Fat 24.6, SaturatedFat 13.2, Cholesterol 48.5, Sodium 2735.7, Carbohydrate 55.6, Fiber 11, Sugar 9.9, Protein 28.1

Tips:

  • Prep your veggies: Before you start assembling the enchiladas, make sure all your vegetables are prepped and ready to go. This might include chopping onions, bell peppers, or zucchini, shredding carrots, or slicing mushrooms.
  • Use a variety of fillings: Don't be afraid to mix and match different fillings in your enchiladas. Some popular options include black beans, corn, potatoes, and rice. You can also add in some chopped spinach or kale for an extra boost of nutrients.
  • Choose your cheese wisely: The type of cheese you use can make a big difference in the flavor of your enchiladas. For a classic Mexican flavor, use a blend of cheddar and Monterey Jack cheese. If you're looking for something a little more unique, try using queso fresco, panela, or even goat cheese.
  • Don't overfill your enchiladas: When you're assembling your enchiladas, be careful not to overfill them. Too much filling can make them difficult to roll and they may fall apart when you bake them.
  • Bake until golden brown: Bake your enchiladas until they're golden brown and the cheese is melted and bubbly. This usually takes around 20 minutes, but it may vary depending on your oven.

Conclusion:

Jeannie's Vegetarian Enchiladas are a delicious and easy-to-make dish that's perfect for a weeknight meal. With a few simple tips, you can make sure your enchiladas turn out perfect every time. So next time you're looking for a tasty and satisfying vegetarian meal, give this recipe a try. You won't be disappointed!

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