Hi, I’m Clara. Today, I’m gonna show you how to make veggie enchilada filling recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Veggie Enchilada Filling Recipe
Veggie Enchilada Filling is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Veggie Enchilada Filling is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have veggie enchilada filling using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Veggie Enchilada Filling:
- Get Filling
- Make ready 1 large Eggplant
- Prepare 3 medium yukon gold potatoes
- Take 1/2 cup olive oil
- Get 1 salt
- Prepare 1 fresh cracked pepper
- Take 3 medium tomatoes
- Make ready 8 oz queso cotija
- Make ready Tools
- Prepare 1 sharp chefs knife
- Get 1 cutting board
- Get 1 medium mixing bowl
- Take 1 oven
- Get 1 large baking tray
- Get parchment paper
- Take 1 tsp seasoned salt
Instructions to make Veggie Enchilada Filling:
- 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.
- Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well.
- 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.
- 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 dont wanna go over.
- Meanwhile, dice your tomatoes, and cble up your cotija.
- When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato. Add half of the cbled cotija, reserving the other half to top your enchiladas.
- 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
So that is going to wrap it up for this special dish veggie enchilada filling recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
