POTATO AND VEGETABLE ENCHILADAS RECIPE - (4.3/5)

Potato and Vegetable Enchiladas Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 13

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1 head broccoli, cut into florets
8 ounces whole button mushrooms
2 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup almond milk
1/4 cup vegan butter
1 (7.6 ounce) package vegan instant mashed potato flakes (or make your own)
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded vegan Cheddar cheese

Steps:

1.Preheat oven to 425 degrees F (220 degrees C). 2.In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). 3.Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables. 4.In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. 5.Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.