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As for the number of servings that can be served to make Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute) is 5 enchiladas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute) estimated approx. 1 hour.

Well, this time, let's try it, and vary the Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute) using 19 ingredient type and 7 manufacturing steps. Here's how to make the dish.

Vegitarian Garden Vegtable Enchiladas. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes.

Ingredients and spices that need to be prepared to make Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute):

1. 1/4 cup chopped red bell pepper
2. 1/4 cup chopped orange bellpepper
3. 1/4 cup chopped red bell pepper
4. 1/2 Cup chopped cilantro
5. 1 chopped shiitake mushroom
6. 1/4 cup chopped red onion
7. 1 jalapeno chopped (optional)
8. 1/2 Cup shredded cheese (optional)
9. 1 can green enchilada sauce
10. 1 Tsp cumin
11. 1 Tsp peprika
12. 1 Tsp onion powder
13. 1 Tsp garlic powder
14. 1/2 Tsp salt
15. 1/8 cup canned green chillies
16. 1 can chilli beans (optional)
17. 1 Tbs oil
18. Avocado for garnish (optional)
19. 5 corn or flour tortillas

Steps to make a Garden Vegtable Enchiladas 🍅 (Vegetarian) (Vegan w/ Substitute)

1

Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.

2

Once vegtables are finished let vegtables set for 15min uncovered to cool down.

3

Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.

4

Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.

5

Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.

6

Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.

7

Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avocado, green onion, and jalapeno! Enjoy!