Packed with veggies, this vegetable enchiladas recipe is simple to make, quick, and reheat very well for leftovers. What’s really great about this recipe is that you can tweak the veggies you choose with your own favorites.
For ours, we typically use zucchini, onion, mushrooms, and spinach but feel free to experiment.
We also like to use sprouted corn tortillas and Hatch organic enchilada sauce.
You can make this recipe vegan by using vegan cheese instead of cheddar.
Vegetable Enchiladas
| Rate this recipe! |  |
| Servings | Prep Time |
| 5people | 20minutes |
| Cook Time |
| 20minutes |
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| Vegetable Enchiladas
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Ingredients
- 10 corn tortillas
- 1tablespoon olive oil
- 1/2cup chopped leek or onion
- 2cups diced zucchini(small dice)
- 1/2cup chopped button mushrooms
- 1/2cup chopped fresh spinach
- 1tablespoon taco seasoning
- 1can (10 ounces) enchilada sauce(or use homemade)
- 2cups shredded cheddar cheesesubstitute vegan cheese if desired
- Cooking spray
Servings: people
Units:
Instructions
- Heat oven to 375 degrees.
- Add olive oil to a large skillet and heat over medium heat.
- Add leeks or onion, zucchini and mushrooms.
- Saute 3-4 minutes, stirring frequently.
- Add taco seasoning to vegetables and stir well.
- Remove vegetables to a bowl and keep warm.
- Spray both sides of each tortilla lightly with cooking spray.
- Place 2-3 tortillas side by side in the skillet and warm until softened, about 2 minutes per side. Remove to a plate and repeat with remaining tortillas.
- Pour 1/4 cup of enchilada sauce in the bottom of a glass baking dish large enough to fit 10 enchiladas snugly.
- For each enchilada, place 1 tablespoon of cheese, 1/4 cup of vegetables and 1 tablespoon spinach in the center of a tortilla and roll up tightly. Place in baking dish.
- Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20 minutes.
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