Simple Way to Make Quick Veggie Enchilada Filling

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, veggie enchilada filling. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Veggie Enchilada Filling is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Veggie Enchilada Filling is something that I have loved my entire life.

To begin 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 it.

The ingredients needed to make Veggie Enchilada Filling:

1. Prepare Filling
2. Take Eggplant
3. Make ready yukon gold potatoes
4. Prepare olive oil
5. Prepare salt
6. Prepare fresh cracked pepper
7. Make ready tomatoes
8. Get queso cotija
9. Take Tools
10. Prepare sharp chef's knife
11. Take cutting board
12. Get mixing bowl
13. Get oven
14. Make ready baking tray
15. Take parchment paper
16. Get 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 this up for this exceptional food veggie enchilada filling recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!