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 simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Veggie Enchilada Filling is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have veggie enchilada filling using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Enchilada Filling:
- Take Filling
- Make ready 1 large Eggplant
- Prepare 3 medium yukon gold potatoes
- Make ready 1/2 cup olive oil
- Get 1 salt
- Get 1 fresh cracked pepper
- Get 3 medium tomatoes
- Make ready 8 oz queso cotija
- Get Tools
- Get 1 sharp chef’s knife
- Get 1 cutting board
- Make ready 1 medium mixing bowl
- Make ready 1 oven
- Prepare 1 large baking tray
- Prepare parchment paper
- Prepare 1 tsp seasoned salt
Instructions 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 crumble up your cotija.
- When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato. Add half of the crumbled 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’s going to wrap it up with this distinctive dish veggie enchilada filling recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
