Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, veggie enchilada filling. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Veggie Enchilada Filling is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Veggie Enchilada Filling is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook veggie enchilada filling using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Veggie Enchilada Filling:

1. Make ready Filling
2. Get Eggplant
3. Make ready yukon gold potatoes
4. Prepare olive oil
5. Prepare salt
6. Take fresh cracked pepper
7. Take tomatoes
8. Make ready queso cotija
9. Take Tools
10. Take sharp chef's knife
11. Take cutting board
12. Get mixing bowl
13. Take oven
14. Take baking tray
15. Make ready parchment paper
16. Make ready 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’s going to wrap it up with this exceptional food veggie enchilada filling recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!