Vegetarian Enchiladas aren't just incredibly tasty. They're quick and easy too.
I'm not a vegetarian. Not even close.
And, frankly, I'm not even much of a healthy eater. Obviously.
But I'll take a good Veggie Enchilada any day over just about anything else! My husband and I used to live near this one Mexican restaurant that we loved. And by "restaurant," I mean it was in a gas station. Even so, it was the best Mexican we ever ate.
The owner/chef only used fresh, local, organic produce. The meat was all organic as well. But you'd never know that for sure unless you had a conversation with him. He told us that he didn't advertise the high quality of his food, because he found that it actually drove customers away. Can you believe that?
Apparently there's a bigger crowd out there wanting grungy, gas station Mexican food than people who want to buy meals prepared with fresh and organic ingredients!
Anyway. His veggie enchiladas inspired me. I never knew vegetarian could taste THAT good. In fact, I never tried anything else on the menu, despite the rave reviews his Carne Asada received. I just couldn't imagine anything else tasting nearly so good.
I based this recipe on that gas station enchilada I loved so much. It's simple, but pretty perfect. The flour tortilla is filled with roasted zucchini, yellow squash, onions. The whole thing is smothered in a mild green chile sauce, cheese, and a corn salsa.
Love Enchiladas? Make sure you check out Julia's Roasted Vegetable Enchilada Recipe too!