Veggie Enchilada Filling
Veggie Enchilada Filling

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, veggie enchilada filling. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Veggie Enchilada Filling is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Veggie Enchilada Filling is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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:
  1. Take Filling
  2. Prepare 1 large Eggplant
  3. Get 3 medium yukon gold potatoes
  4. Prepare 1/2 cup olive oil
  5. Make ready 1 salt
  6. Get 1 fresh cracked pepper
  7. Prepare 3 medium tomatoes
  8. Make ready 8 oz queso cotija
  9. Take Tools
  10. Prepare 1 sharp chef's knife
  11. Make ready 1 cutting board
  12. Prepare 1 medium mixing bowl
  13. Get 1 oven
  14. Get 1 large baking tray
  15. Take parchment paper
  16. Get 1 tsp seasoned salt
Instructions to make Veggie Enchilada Filling:
  1. 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.
  2. Combine diced eggplant and potato in your mixing bowl. Add olive oil. Season with salt and pepper, mixing well.
  3. 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.
  4. 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.
  5. Meanwhile, dice your tomatoes, and crumble up your cotija.
  6. 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.
  7. 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 it up with this exceptional food 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 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!