Hi, I am Elise. Today, I will show you a way to make veggie enchilada filling recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Veggie Enchilada Filling Recipe
Veggie Enchilada Filling is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Veggie Enchilada Filling is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have veggie enchilada filling using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veggie Enchilada Filling:
- Prepare Filling
- Get 1 large Eggplant
- Get 3 medium yukon gold potatoes
- Take 1/2 cup olive oil
- Take 1 salt
- Take 1 fresh cracked pepper
- Get 3 medium tomatoes
- Make ready 8 oz queso cotija
- Take Tools
- Get 1 sharp chef’s knife
- Take 1 cutting board
- Prepare 1 medium mixing bowl
- Make ready 1 oven
- Get 1 large baking tray
- Take parchment paper
- Make ready 1 tsp seasoned salt
Steps to make Veggie Enchilada Filling:
- First, let’s 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. Don’t 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 don’t 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 this up with this distinctive dish veggie enchilada filling recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
