Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, veggie enchilada filling. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Veggie Enchilada Filling is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Veggie Enchilada Filling is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get Filling
- Take 1 large Eggplant
- Take 3 medium yukon gold potatoes
- Take 1/2 cup olive oil
- Get 1 salt
- Make ready 1 fresh cracked pepper
- Take 3 medium tomatoes
- Take 8 oz queso cotija
- Get Tools
- Make ready 1 sharp chef's knife
- Get 1 cutting board
- Take 1 medium mixing bowl
- Get 1 oven
- Make ready 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 this up with this exceptional food veggie enchilada filling recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
