Recipe: Appetizing Garden Vegtable Enchiladas 🍅

Garden Vegtable Enchiladas 🍅. Great recipe for Garden Vegtable Enchiladas 🍅. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes.

In the recipe below, you will find bell peppers, corn, onion, black beans and spinach.. See great recipes for Rainbow Vegtable Stew, Garden Vegtable Enchiladas 🍅 too! Place sauce in an airtight ontainer. You can cook Garden Vegtable Enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you achieve 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. You need 1/4 cup of chopped red bell pepper.
4. Prepare 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. It's 1 of jalapeno chopped (optional).
8. It's 1/2 Cup of shredded cheese (optional).
9. Prepare 1 can of green enchilada sauce.
10. Prepare 1 Tsp of cumin.
11. You need 1 Tsp of peprika.
12. It's 1 Tsp of onion powder.
13. You need 1 Tsp of garlic powder.
14. It's 1/2 Tsp of salt.
15. It's 1/8 cup of canned green chillies.
16. Prepare 1 can of chilli beans (optional).
17. You need 1 Tbs of oil.
18. You need of Avacado for garnish (optional).
19. Prepare 5 of corn or flour tortillas.

Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Refried Bean and Cheese Enchiladas "Just follow the recipe as written, make a side of spicy rice, and you'll have a tasty, hearty meal in no time!" - Becky. Easy Mashed Potato and Veggie Enchiladas "Delicious! Made this with homemade mashed potatoes and a taco cheese blend." <br>- Paula Mercier.

Garden Vegtable Enchiladas 🍅 instructions

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!.

Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. 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. Do dinner right with a healthy dose of vegetables!