Vegetarian Enchiladas make for a quick and easy dinner. Even the kids will love this cheesy classic.
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.
Happy eating!
Love Enchiladas? Make sure you check out Julia’s Roasted Vegetable Enchilada Recipe too!
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Vegetarian Enchilada Recipe
Ingredients
- 2 Zucchini Squash
- 2 Yellow Squash
- 1 Onion
- 2 tablespoons Olive Oil
- Salt to taste
- Black Pepper to taste
- 9 Burrito-Sized Flour Tortillas
- 2 1/2 cups Mexican Style Shredded Cheese
- 4 ounces Green Chiles chopped
- 1 tablespoon Sour Cream
- 1/4 cup Vegetable Broth
- 1/4 teaspoon Cumin
- 1 teaspoon Fresh Lime Juice
- 1 teaspoon Garlic Salt
- 1 tablespoon Fresh Cilantro chopped
- 1 medium Tomato chopped
- 1 Onion chopped
- 1 cup Frozen Corn cooked or canned
- 1-2 tablespoons Fresh Cilantro chopped
- 1 tablespoon Fresh Lime Juice
- 1 teaspoon Cumin
- Salt to taste
- Black Pepper to taste
Instructions
- Cut the zucchini, squash, and large onion into 1 inch pieces. Spread evenly on a lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake at 350°F for 30 minutes.
- Meanwhile, place the green chiles, sour cream, vegetable stock, cumin, lime juice, garlic salt, and cilantro in a blender and pulse until smooth. Set aside.
- Prep the corn salsa: dice the tomatoes and onions and toss together in a large bowl. Add the corn, cilantro (1-2 tbsp according to taste, start with 1 tbsp), lime juice, cumin, and a dash of salt and pepper. Mix well and set aside.
- Remove vegetables from the oven (leave the oven on). Evenly fill each tortilla with the vegetables and a tablespoon of shredded cheese. Roll and place seam down, tightly side by side, in a 9×13 baking dish.
- Pour and spread the green chile sauce over top, and sprinkle the cheese over the enchiladas. Bake at 350°F for 10 minutes, or until cheese is melted and bubbly. Serve with corn salsa.