Garden Vegetable Enchiladas

Enchiladas are a super versatile meal. You can stuff pretty much anything inside tortillas, cover them with sauce and cheese, and call it good! They’re also pretty easy to throw together, especially when you take the pre-made sauce shortcut (which is totally acceptable from time to time!).

Garden Vegetable Enchiladas

These particular enchiladas are even more versatile and great for using up whatever veggies you have on hand. I needed a quick way to use up a good percentage of the millions of garden veggies sitting on my counter, and this was perfect. I used yellow squash, eggplant, and jalapeno & banana peppers from my garden, plus some leftover asparagus I had in the fridge. But you could easily substitute whatever you have– zucchini, mushrooms, bell peppers. The possibilities are endless!

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This meal is packed with nutrients, fiber and good for you stuff, yet still decadent and satisfying. My meatatarian husband didn’t even miss the meat.

Garden Vegetable Enchiladas

serves 3-4

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cups diced garden vegetables (zucchini, squash, eggplant, peppers, etc)
  • 2 ears fresh corn, removed from cobb
  • 2-3 jalapenos, minced
  • Salt & pepper, to taste
  • 1/2 cup cilantro, roughly chopped
  • 8 8-inch flour tortillas
  • 1 1/2 cups sharp cheddar cheese, divided
  • 2 (10 oz) cans enchilada sauce

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium-high heat. Add the onion and 3 cups veggies to the skillet and cook until slightly softened, about 6-8 minutes.

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Add the corn and jalapeno and cook another 1 minute. Season with salt & pepper, remove from heat, and stir in the cilantro.

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Spread 1/4 cup sauce in the bottom of a 9 x 13 pan or casserole dish. Sprinkle a bit of cheese in the center of a tortilla, then top with a heaping scoop of veggie filling. Roll the tortilla up around the filling and place it in the pan. Repeat with remaining tortillas and filling.

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Pour the remaining sauce over the enchiladas, then sprinkle remaining cheese over top.

Bake uncovered for 40 minutes, until cheese is bubbly and just beginning to brown. Garnish with extra cilantro and sour cream, if desired.

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Looking for more enchilada goodness? Check out these recipes!

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Black Bean and Quinoa Enchiladas

Black Bean and Quinoa Enchiladas

Honey Lime Chicken Enchiladas

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Enchilada Stuffed Shells

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Enchilada Meatloaf

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Comments

  1. says

    I ordered vegetable enchiladas at a restaurant a few weeks back and was sorely disappointed. There wasn’t nearly enough stuffing, so there is no way a meatatarian trying something new would have been satisfied. I liked the idea though, so I’m really looking forward to trying your recipe. The Thai chicken enchiladas also sound fantastic!

    • jessfuel says

      The Thai chicken ones are awesome, but definitely a bit of work… these ones are super easy so make them soon! :)

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