Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, veggie enchilada filling. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Veggie Enchilada Filling is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Veggie Enchilada Filling is something that I have loved my entire life.
To begin with this recipe, we must 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:
- Make ready Filling
- Take Eggplant
- Make ready yukon gold potatoes
- Make ready olive oil
- Take salt
- Get fresh cracked pepper
- Get tomatoes
- Make ready queso cotija
- Make ready Tools
- Take sharp chef's knife
- Prepare cutting board
- Get mixing bowl
- Take oven
- Get baking tray
- Take parchment paper
- Prepare 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 is going to wrap this up for this special food veggie enchilada filling recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
