Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, garden vegtable enchiladas 🍅. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Garden Vegtable Enchiladas 🍅 is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Garden Vegtable Enchiladas 🍅 is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Garden Vegtable Enchiladas 🍅:
- Make ready 1/4 cup chopped red bell pepper
- Get 1/4 cup chopped orange bellpepper
- Prepare 1/4 cup chopped red bell pepper
- Prepare 1/2 Cup chopped cilantro
- Take 1 chopped shiitake mushroom
- Take 1/4 cup chopped red onion
- Take 1 jalapeno chopped (optional)
- Prepare 1/2 Cup shredded cheese (optional)
- Prepare 1 can green enchilada sauce
- Make ready 1 Tsp cumin
- Take 1 Tsp peprika
- Take 1 Tsp onion powder
- Take 1 Tsp garlic powder
- Make ready 1/2 Tsp salt
- Make ready 1/8 cup canned green chillies
- Make ready 1 can chilli beans (optional)
- Prepare 1 Tbs oil
- Take Avacado for garnish (optional)
- Get 5 corn or flour tortillas
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Steps to make Garden Vegtable Enchiladas 🍅:
- 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.
- Once vegtables are finished let vegtables set for 15min uncovered to cool down.
- 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.
- 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.
- 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.
- Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
- Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!
Serve over enchiladas and top with cilantro, if desired. Sprinkle cilantro over enchiladas before serving. Let's get down to business here. Did you know that in addition to having an imaginary black grandpa, I actually had a great uncle from Mexico? Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead–perfect for entertaining.
So that is going to wrap this up with this exceptional food garden vegtable enchiladas 🍅 recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
