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Best vegetarian enchiladas and empanadas recipes?

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Would like a special idea for Christmas dinner...just for me and my SO. A little fancy would be great. I want to avoid large wads of cheese in each enchilada, but a little is OK.

Alos would love any vegetarian empanada recipes.I made an EXCELLENT sweet-potato empanada recipe a couple of years ago around the holidays but I can't find the recipe to save my life. There was cilantro...anyone, if anyone knows what I'm talking about or has a similar recipe I'd love to have it.

I also then need a small dessert, and some sort of vegetable that goes along with the theme---salad is OK but open to other ideas as well.

thanks in advance!

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    1. re: bizkat

      The OP had asked for *vegetarian* recipes, so unless those shrimp grew on a tree, this particular recipe from epicurious won't work.

      However, you could use that same basic recipe with chopped and sauteed mushrooms or green bell peppers instead of the shrimp. I make mushroom enchiladas often for the family, and it is very good.

      In my recipe, make the enchilada filling (sauteed onions, mushrooms, optional beans, spices) with no cheese. Then fold into corn tortillas, place in a baking dish, and layer with cheese on top and bake with your sauces of choice. There are no wads of cheese in each enchilada, only a thinnish layer on top. It is the sauces that really make the dish. You could adapt the epicurious recipe in a similar way, to avoid having a hunk of cheese in each enchilada.

      Epicurious also had recipes for zucchini and red pepper enchiladas:
      http://www.epicurious.com/recipes/foo...
      and garden vegetable enchiladas:
      http://www.epicurious.com/recipes/foo...

      Both these had cheese in the actual enchiladas, but you could adapt the recipe to use very little cheese or sprinkle on top instead.

      I did see a few recipes on line for sweet potato empanadas, but none had cilantro.

      Based on what vegetables you use for the enchiladas, use different ones for a side dish A simple yet delicious one is strips of onion and different colored bell peppers, sauteed with cumin.

    2. Being in Phoenix, I love to make all kinds of Mexican food. Here is an enchilada recipe that I came up with:

      5 large flour tortillas
      1 cup brown rice
      1 14 oz can diced tomatoes with juice
      1/2 cup cabbage
      1.5 cups black olives
      2 cups enchilada verde sauce
      2 tbs oil
      1 green chili
      1/2 yellow onion
      1/2 cup thawed frozen corn
      about 8 strips of vegetarian chicken strips (optional)
      2 green onions
      1/2 cup cilantro
      2 tsp ground cumin
      sour cream

      The rice:
      Drain about 1 cup of juice off of the tomatoes. (I like to use tomatoes that also have chilies in them). Add about 1/2 cup of the olive juice and 1/2 cup of water. This is the stock in which the rice will be cooked. Add this to the rice and bring to a boil. Add 1 tsp of cumin, a few leaves of cilantro, and a few slices of the green onion. Reduce to a simmer and cook until soft.

      The green chili mixture:
      Heat oil in a small skillet and add diced onions. Cook for about 1 minute and then add the chicken and most of the diced green chili. (I like to reserve some of it to top off the enchiladas). Cook until the chicken had a nice crust and the chilies and onions are soft. Then, add the corn and cumin and cook until heated.

      Enchiladas:
      Spread the rice on the tortillas. Top with some of the chili mixture, 1/5 of the cabbage, olives, cilantro, and green onions. Spread some sour cream on the tortilla and roll closed. Place it in an oven safe baking dish. Repeat this 5 times (or for however many enchiladas you are making). Top with enchilada sauce, extra olives, green onions, and cilantro. (You can also top it with cheese, if you like).

      Bake in a 350 degree oven for about 20 minutes. Serve with a dollop of sour cream and salsa.

       
      1. I make black bean enchi's with serrano chiles and garlic with sauted onions and a little cheese inside and gussy up those bad boys with some enchi sauce and cheese and bake for a half hour at 350.
        Top with slices of avocado and dollop of sour cream.
        Serve with Spanish rice and a cold Pacifico..

        Feliz Navidad

        1. i am a vegetarian and i love enchiladas and empanadas. My two favourite recipes are both black bean centrc and super easy to make:

          http://www.chow.com/recipes/10435-bla... <-- black bean and plantain empanadas. So good!

          and

          http://topics.nytimes.com/top/news/he... also delicious. and these simmered beans are great for a myriad of other things.