Veggie Enchiladas Recipe
asparagus, potatoes, broccolini, corn pudding, green beans, crème fraiche, tomatillo salsa
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add asparagus, potatoes, broccolini, and green beans. Season with salt and pepper, and sauté until vegetables are tender, about 8-10 minutes.
- 2
Mix the Filling
In a large bowl, combine the sautéed vegetables with corn pudding and crème fraîche. Mix well to combine.
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a tortilla and place a generous amount of the vegetable filling in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas and filling.
- 4
- 5
Serve
Remove from the oven and let cool slightly before serving. Drizzle with additional crème fraîche if desired and enjoy!