FARMERS MARKET ENCHILADAS
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ann Murray
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort. The flavors were amazing and the enchiladas were very filling. I'll definitely be making these again for special occasions.
Inarjit Mandal
[email protected]I'm not a big fan of enchiladas, but I thought I'd give this recipe a try. I'm glad I did! The enchiladas were very flavorful and the zucchini added a nice touch of sweetness. I'll definitely be making these again.
Md Mkpol
[email protected]These enchiladas were so good, I ate two of them! The corn and zucchini were perfectly cooked and the enchiladas were smothered in a delicious sauce. I highly recommend this recipe.
Clare Staneage
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill perfectly. They were easy to make and very flavorful. I'll definitely be adding this recipe to my regular rotation.
Iyad Titi
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them. I especially liked the crispy cheese crust on top.
KING Ak47
[email protected]I had some leftover roasted chicken, so I added it to the enchiladas. It was a great addition! The chicken added a lot of flavor and made the enchiladas even more satisfying.
Ch Tamoor
[email protected]These enchiladas were a bit too spicy for my taste, but that's easily fixable by reducing the amount of chili powder. Other than that, they were very good. The corn and zucchini added a nice sweetness to the dish.
Akampa Anoldo
[email protected]I'm not a big fan of Mexican food, but I decided to give this recipe a try and I'm glad I did! The enchiladas were surprisingly delicious. The flavors were well-balanced and the enchiladas were very filling. I'll definitely be making these again.
Ben Ward
[email protected]I'm a vegetarian and I thought these enchiladas were fantastic! The vegetables were cooked perfectly and the enchiladas were packed with flavor. I'll definitely be making these again.
Mahesh Gk
[email protected]5 stars! These enchiladas are now my go-to recipe for potlucks and gatherings. They're always a crowd-pleaser. The combination of flavors is just divine.
Krishna maya Dahal
[email protected]This recipe is a keeper! I made it exactly as written and the enchiladas were perfect. My whole family loved them, even my picky kids. Thanks for sharing!
Heidi Titus
[email protected]The recipe was easy to follow and the enchiladas were a breeze to make. The hardest part was waiting for them to bake! The end result was worth the wait though. The enchiladas were cheesy, flavorful, and oh-so-delicious.
Chikadibia Matthew
[email protected]Not a fan of corn, so I used a mix of bell peppers and onions instead. The enchiladas were still very flavorful and satisfying. Will definitely make again!
Oluwasogo Joshua
[email protected]I love how versatile this recipe is! I didn't have zucchini on hand, so I used spinach instead. Also, I added some black beans for extra protein. The enchiladas turned out delicious!
Semira Yimre
[email protected]These enchiladas were a hit! The combination of sweet corn, juicy tomatoes, and flavorful zucchini made for an unforgettable dish. The sour cream and cheese added a perfect touch of richness and texture. Highly recommend!