Vegetarian Enchiladas
Ingredients Enchilada Sauce: 10 California dried chiles ½ white onion, peeled and cut in quarters 1 tsp. dried oregano 1 tsp. Chef Merito® Garlic Salt Enchiladas: 8-10 medium size corn tortillas 1...
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Cooking tools:
- Cast iron skillet
- Pot
- Blender
- Fine-mesh sieve
- Skillet
- Tongs
- Plate
- Spoon
- Baking dish
- Oven
- Stove
- Can opener
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 10 California dried chiles
- ½ white onion, peeled and cut in quarters
- 1 tsp. dried oregano
- 1 tsp. Chef Merito® Garlic Salt
- 8-10 medium size corn tortillas
- 1 onion, chopped
- 2 medium potatoes, cut in ½” cubes
- 1 large zucchini, cut in ½” cubes
- 1 can black beans, drained
- 8 oz. cut corn, frozen or canned
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cotija cheese, crumbled
- 2 tsp. Chef Merito® Garlic Salt
- 2 Tbsp. olive oil
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