My veggie black bean enchiladas | Jamie Oliver recipes (2024)

FAQs

How do you make cheese enchiladas not soggy? ›

2. Treat Your Tortillas Right. The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll.

Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan. Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Veggie Enchilada With Cheese (1 enchilada) contains 16g total carbs, 13.3g net carbs, 13.9g fat, 10g protein, and 223 calories.

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top. Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly.

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

1 serving of black bean enchiladas (Vegetarian Hot Bar Dish - Wegmans) contains 220 Calories.

Approximate values per serving (2 enchiladas): 293 calories, 4 g fat (0.5 g saturated), 1 mg cholesterol, 14 g protein, 52 g carbohydrates, 13 g dietary fiber, 1,201 mg sodium.

How many calories in a Cheese enchilada dinner with rice and beans? ›

Ramona's Beans & Rice Cheese Enchiladas (1 meal) contains 58g total carbs, 46g net carbs, 38g fat, 30g protein, and 670 calories.

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas, and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.