Fiesta Garden Veggie Enchiladas with Creamy Chipotle Sauce

Recipe Introduction

Ever stared into the fridge wondering what to conjure up? Fancy something bursting with flavour? Then, let’s get cracking on these vegetarian enchiladas !

Quick Hook

These vegetarian enchiladas are proper lush. Think Mexican comfort food with a healthy twist and a smoky kick from the creamy chipotle sauce .

It's easy enough for a Tuesday night and impressive enough for when the mates come round.

Brief Overview

Enchiladas have been knocking about since the Mayan times, and they are traditionally served with a corn tortilla. They are a quick and easy meal, and these Fiesta Garden Veggie Enchiladas are ready in just over an hour.

This vegetarian enchilada recipe yields six servings, so there's enough to go around.

Main Benefits

These are healthy vegetarian enchiladas , packed with loads of veggies. Serve these easy vegetarian enchiladas for a special occasion or just because you feel like it.

What makes this recipe special? Roasted veggies and a creamy chipotle sauce !

Fiesta Garden Veggie Enchiladas: The Ultimate Veggie Feast

Alright, mate? These Fiesta Garden Veggie Enchiladas are a vibrant celebration of Mexican flavours, even the meat eaters will go wild! They're bursting with roasted veggies and smothered in a proper lush, creamy chipotle sauce .

It is a delicious and satisfying meal!

Why This Vegetarian Enchilada Recipe Rocks

Okay, so why these enchiladas and not some other vegetarian Mexican recipes ? Honestly, it's the combo of those roasted veggies and that creamy chipotle sauce .

The roasting brings out a proper sweetness, and the sauce? Forget about it! Plus, you can easily adapt it. Fancy some black bean enchiladas ? Bung 'em in! Want to go completely plant based? Make it a vegan enchiladas recipe .

Gather Your Bits and Bobs (Ingredients)

For this vegetarian enchilada recipe , you'll need to gather the following bits and bobs, here is a helpful list:

• For the Roasted Vegetables:
  • 1 large red bell pepper, cored and chopped (150g / 5.3 oz)
  • 1 large yellow bell pepper, cored and chopped (150g / 5.3 oz)
  • 1 medium zucchini, chopped (150g / 5.3 oz)
  • 1 medium yellow squash, chopped (150g / 5.3 oz)
  • 1 red onion, chopped (150g / 5.3 oz)
  • 2 cloves garlic, minced (6g / 0.2 oz)
  • 2 tablespoons olive oil (30ml / 1 fl oz)
  • 1 teaspoon chili powder (3g / 0.1 oz)
  • 1/2 teaspoon cumin (1.5g / 0.05 oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/4 teaspoon black pepper (1.5g / 0.05 oz)
• For the Creamy Chipotle Sauce:
  • 2 tablespoons unsalted butter (30g / 1 oz)
  • 2 tablespoons all-purpose flour (15g / 0.5 oz)
  • 2 cups vegetable broth (475ml / 16 fl oz)
  • 1 cup milk (235ml / 8 fl oz)
  • 1/2 cup sour cream (115g / 4 oz)
  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste - 15-30g / 0.5-1 oz)
  • 1 tablespoon adobo sauce (15ml / 0.5 fl oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/4 teaspoon garlic powder (1.5g / 0.05 oz)
• For Assembly:
  • 12 corn tortillas (6 inch)
  • 2 cups shredded Monterey Jack cheese (or Mexican blend) (200g / 7 oz)
  • Optional garnishes: chopped cilantro, green onions, avocado slices, sour cream

Get all your ingredients together, and let's get started!

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, let's talk about what you'll need for these Fiesta Garden Veggie vegetarian enchiladas . Honestly, the ingredient list might look long.

Don't sweat it! It's mostly veggies, and prepping them is half the fun. You'll need to get some kitchen equipment ready before start this vegetarian enchilada recipe

Veggie Power: Main Ingredients

Here's the rundown for our roasted vegetable enchiladas , measurements and all:

• Roasted Veggies:
  • Red Bell Pepper: 1 large (150g / 5.3 oz)
  • Yellow Bell Pepper: 1 large (150g / 5.3 oz)
  • Zucchini: 1 medium (150g / 5.3 oz)
  • Yellow Squash: 1 medium (150g / 5.3 oz)
  • Red Onion: 1 (150g / 5.3 oz)
  • Garlic: 2 cloves (6g / 0.2 oz)
  • Olive Oil: 2 tablespoons (30ml / 1 fl oz)
  • Chili Powder: 1 teaspoon (3g / 0.1 oz)
  • Cumin: 1/2 teaspoon (1.5g / 0.05 oz)
  • Salt & Pepper: 1/4 teaspoon each (1.5g / 0.05 oz)
• Creamy Chipotle Sauce:
  • Unsalted Butter: 2 tablespoons (30g / 1 oz)
  • All-Purpose Flour: 2 tablespoons (15g / 0.5 oz)
  • Veggie Broth: 2 cups (475ml / 16 fl oz)
  • Milk: 1 cup (235ml / 8 fl oz)
  • Sour Cream: 1/2 cup (115g / 4 oz)
  • Chipotle Peppers (adobo): 1-2 minced (15-30g / 0.5-1 oz)
  • Adobo Sauce: 1 tablespoon (15ml / 0.5 fl oz)
  • Salt: 1/4 teaspoon (1.5g / 0.05 oz)
  • Garlic Powder: 1/4 teaspoon (1.5g / 0.05 oz)
• Enchilada Assembly:
  • Corn Tortillas: 12 (6 inch)
  • Monterey Jack Cheese: 2 cups shredded (200g / 7 oz)

For the peppers and squash, make sure they are firm and brightly colored. This is an indicator of freshness. It’s worth it to buy quality cheese, though.

Spice It Up: Seasoning Notes

This recipe is all about building flavor. The chipotle peppers bring the heat. The cumin adds a smoky earthiness. Honestly, play around with the amounts to suit your taste! Remember, you can always add more spice.

Taste your way to enchilada perfection! The chili powder and cumin combination create that Mexican inspired flavour, and the garlic powder just enhances everything.

Gear Up: Equipment Needed

You'll need these basics:

• Baking Sheet: For roasting those veggies.
• Skillet: For the creamy chipotle sauce .
• 9x13 Baking Dish: The enchilada headquarters.
• Mixing Bowls: For prepping.
• Whisk: For smooth sauce magic.

Don't have a whisk? A fork will do in a pinch. Just make sure to stir well! We're aiming for easy vegetarian enchiladas here, no need to stress about fancy equipment.

You know, sometimes the best vegetarian Mexican recipes come from being resourceful! Let's get started on these cheese enchiladas vegetarian today.

These black bean enchiladas are healthy vegetarian enchiladas and even a vegan enchiladas recipe !

Fiesta Garden Veggie Enchiladas: Mexican Comfort Food, Sorted!

Right, let's dive into these vibrant vegetarian enchiladas ! Honestly, who needs meat when you can pack this much flavour into a tortilla? I'm talking roasted veggies, creamy chipotle sauce the works!

I was looking for new vegetarian Mexican recipes recently, and I couldn't find anything healthy, so I cooked up my own.

The recipe is inspired by traditional flavors but with a focus on fresh, healthy ingredients!

Prep Steps: Get Your Mise en Place On!

Essential mise en place. First things first, chop your veggies! Red and yellow bell peppers (150g / 5.3 oz each), zucchini and yellow squash (150g / 5.

3 oz each), red onion (150g / 5.3 oz). Don't forget the minced garlic (6g / 0.2 oz)! You know, like a cooking show, get everything ready before you start.

I always forget something if I don't! Time saving organization tips. Mix your spices together beforehand chili powder (3g / 0.

1 oz), cumin (1.5g / 0.05 oz), salt, and pepper (1.5g / 0.05 oz each). It's only a minute, but it will save time.

Safety reminders (if applicable). When chopping, watch your fingers! Sharp knives are your friends, but only if you're careful!

step-by-step Process: Let's Get Cooking!

1. Roast the Vegetables: Preheat your oven to 400° F ( 200° C) . Toss those lovely veggies with olive oil (30ml / 1 fl oz) and your spice mix. Spread them on a baking sheet.
2. Roast them for about 30 minutes , until they're tender and slightly caramelized. Visual cue: You want a little colour on them.
3. Creamy Chipotle Sauce Time! Melt butter (30g / 1 oz) in a pan. Whisk in flour (15g / 0.5 oz) to make a roux (that's the fancy bit). Gradually whisk in vegetable broth (475ml / 16 fl oz) and milk (235ml / 8 fl oz).
4. Simmer until thickened. Remove from the heat, then stir in sour cream (115g / 4 oz), minced chipotle peppers (15-30g / 0.5-1 oz, to taste!), adobo sauce (15ml / 0.5 fl oz), salt, and garlic powder (1.5g / 0.05 oz each). Taste as you go and adjust the spices as needed.
5. Warm the tortillas (6 inch corn) in a dry skillet for few seconds each side. This is super important, or they'll crack when you roll them!
6. Assemble! Spread some sauce in your baking dish (9x13 inch). Fill each tortilla with roasted veg and a sprinkle of cheese. Roll up tight and place seam down in the dish.
7. Top 'em! Pour the remaining sauce over the enchiladas. Sprinkle with the rest of the cheese (200g / 7 oz).
8. Bake at 350° F ( 175° C) for about 25 minutes , until the cheese is melted and bubbly. Visual cue: Golden and delicious!

Pro Tips: Level Up Your Enchiladas!

• Don't overfill the tortillas! You'll make a mess. Seriously.
• Roasting those veggies? Vital. Brings out the sweetness.
• Looking for easy vegetarian enchiladas ? You can actually buy pre-roasted veggies to really save on time!

So there you have it! Delicious roasted vegetable enchiladas ready to go! Don't forget that cheese enchiladas vegetarian are always a winner.

Want it super healthy? Use a vegan sour cream and loads of veggies for some healthy vegetarian enchiladas . I hope you enjoyed this vegetarian enchilada recipe !

Recipe Notes: Let's Get This Fiesta Started!

Alright, so you're ready to make these vegetarian enchiladas , yeah? Awesome! Before you dive in, here's some extra intel to make your life easier.

Honestly, a little planning goes a long way. I’ve learned that the hard way, more than once! These Fiesta Garden Veggie Enchiladas with creamy chipotle sauce are about to become your new favourite vegetarian Mexican recipes !

Serving Suggestions: Plating Like a Pro!

First things first, presentation. For plating these vegetarian enchiladas , think colourful and vibrant. Lay a couple of enchiladas on a plate, then drizzle a bit more creamy chipotle sauce on top.

A sprinkle of fresh cilantro? Essential!

As for sides, Mexican rice and black beans are classic for a reason. Guacamole and tortilla chips are always a winner, too.

And don't forget the drinks! A frosty margarita or some ice-cold Mexican beer? Perfect! I remember once, I tried to pair them with English cider and it wasn't it! You know?

Storage Tips: Keeping It Fresh

Got leftovers? No worries! These easy vegetarian enchiladas keep well.

• Refrigerate: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
• Freezing: Freezing is possible but can affect the texture of the tortillas. Wrap them tightly in foil and freeze for up to 2 months.
• Reheating: Reheat in the oven at 350° F ( 175° C) until heated through, or microwave on high for a couple of minutes. I prefer the oven because it helps the cheese get all melty again.

Variations: Make It Your Own!

Want to switch things up? Easy peasy.

• Vegan Enchiladas Recipe: Swap out the cheese and sour cream for vegan alternatives. There are some surprisingly good vegan cheese options out there now.
• Seasonal Swaps: Use whatever veggies are in season. Butternut squash in autumn? Yes, please! It adds such a wonderful sweetness to these roasted vegetable enchiladas .
• Black Bean Enchiladas: Add a can of drained black beans.

Nutrition Basics: Feel Good Food

Let's talk nutrition. Each serving of these healthy vegetarian enchiladas is packed with veggies, protein, and fiber.

• Calories: About 450 per serving.
• Key Benefits: A good source of vitamins, minerals, and antioxidants. Plus, they're surprisingly filling.

So, there you have it. Everything you need to know to make these cheese enchiladas vegetarian . Don't be intimidated! Cooking should be fun, not stressful.

Just relax, follow the recipe, and enjoy the process. You've got this! And hey, if you make a mess, who cares? That's what takeaway is for! Just kidding! Kind of.

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