Recipe of Ultimate Veggie Enchilada Filling

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Veggie Enchilada Filling. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Veggie Enchilada Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veggie Enchilada Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Veggie Enchilada Filling using 16 ingredients and 7 steps. Here is how you can achieve it.

It ain't so bad to skip the meat.

Ingredients and spices that need to be Take to make Veggie Enchilada Filling:

1. Filling
2. 1 large Eggplant
3. 3 medium yukon gold potatoes
4. 1/2 cup olive oil
5. 1 salt
6. 1 fresh cracked pepper
7. 3 medium tomatoes
8. 8 oz queso cotija
9. Tools
10. 1 sharp chef's knife
11. 1 cutting board
12. 1 medium mixing bowl
13. 1 oven
14. 1 large baking tray
15. parchment paper
16. 1 tsp seasoned salt

Instructions to make 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

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