Vegetarians can enjoy Tex-Mex, too, with a deliciously simple cheese enchilada recipe. You can experiment with stuffing your enchilada with different types of cheeses. If you are looking to make a vegan or vegetarian enchilada recipe, try adding in some chopped mushrooms, tomatoes or peppers.
Cheese Enchilada Recipe
Ingredients You Will Need:
2 tablespoons olive oil (or vegetable oil)
1 package corn tortillas
Enchilada sauce
¼ cup onion, finely chopped
1 package cheddar, jack cheese, shredded
Take the olive oil, and pour it into a frying pan. Put the oil over medium heat, and check to see how warm it's getting. When it looks warm, but not scorching hot, take a tortilla and place it in the pan for about three minutes. Then flip it over. When they are nice and soft, dip the tortillas into the enchilada sauce. Your best bet is to use tongs while doing this.
Then sprinkle the cheddar or jack cheese in the middle of each tortilla, and roll it up. Spread a thick layer of the enchilada sauce on top and a sprinkle of more cheese. Follow the same process for each tortilla. When you're done, bake in the oven at 400 degrees for about 15 to 20 minutes.
Three-Cheese Enchiladas
Cheese is so good; why not add more of it to the cheese enchiladas? Try using a combination of shredded mild cheddar cheese, shredded Monterey jack cheese and shredded mozzarella cheese. Combine the three cheeses in a bowl and toss so they can be evenly distributed within the enchilada.
Black Bean and Cheese Enchiladas
To stick to the veggie theme but still add in some more flavor, try adding some tasty black beans to the vegetarian enchilada recipe. Take 1 can of refried beans and 1 can of black beans. Drain and rinse them. Combine the beans together with two cups of shredded cheese, and stuff the enchiladas with the bean mixture.
Tips
Once you have the cheese enchiladas on a plate, garnish with black olives, green onions and a scoop of salsa and sour cream on the side. For another vegetarian enchilada option, chop up some onions, peppers and mushrooms, and quickly sauté in a pan over medium heat. Then scoop the veggie mixture along with some cheese into the enchilada before baking.
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