Step-by-Step Guide to Cook Tasty Garden Vegtable Enchiladas 🍅

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Garden Vegtable Enchiladas 🍅. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Garden Vegtable Enchiladas 🍅 Recipe. Great recipe for Garden Vegtable Enchiladas 🍅. Always super delicious and the leftovers are always great to take to work the next day!

You can have Garden Vegtable Enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Garden Vegtable Enchiladas 🍅

1. You need 1/4 cup of chopped red bell pepper.
2. Prepare 1/4 cup of chopped orange bellpepper.
3. It’s 1/4 cup of chopped red bell pepper.
4. Make ready 1/2 Cup of chopped cilantro.
5. It’s 1 of chopped shiitake mushroom.
6. It’s 1/4 cup of chopped red onion.
7. Make ready 1 of jalapeno chopped (optional).
8. Prepare 1/2 Cup of shredded cheese (optional).
9. It’s 1 can of green enchilada sauce.
10. It’s 1 Tsp of cumin.
11. Make ready 1 Tsp of peprika.
12. Make ready 1 Tsp of onion powder.
13. It’s 1 Tsp of garlic powder.
14. Take 1/2 Tsp of salt.
15. You need 1/8 cup of canned green chillies.
16. It’s 1 can of chilli beans (optional).
17. Prepare 1 Tbs of oil.
18. Make ready of Avacado for garnish (optional).
19. Take 5 of corn or flour tortillas.

In the recipe below, you will find bell peppers, corn, onion, black beans and spinach..Place a skillet over medium heat.Coat both sides of a tortilla with cooking spray.Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese.

Garden Vegtable Enchiladas 🍅 step by step

1. Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance..
2. Once vegtables are finished let vegtables set for 15min uncovered to cool down..
3. Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great..
4. Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional..
5. Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total..
6. Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges..
7. Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!.

These go great with a side of black or pinto beans and a salad with chopped tomato and avocado.To keep these enchiladas fully vegetarian, make sure you use a vegetable stock versus a chicken stock in the homemade enchilada sauce.As for the cheesy vegetable filling, I use a variety of vegetables and am always switching it up for new versions.

Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco.Place sauce in an airtight ontainer.Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil.Place the enchilada, seam side down, in the prepared pan.Repeat with the remaining tortillas and filling, heating the remaining tortillas in the same manner and arranging the enchiladas so they line up snugly in the pan.