Vegetable Enchiladas Recipe
Blue corn tortillas rolled around sauteed broccoli, zucchini & yellow squash, topped with cheese & covered with a choice of red or green chile. Served with pinto beans, Spanish rice, lettuce & tomato.
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Ingredients
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Enchilada filling
Chile sauce (choose red or green)
Assembly & topping
Sides & garnish
Method
Enchilada filling
- 1
- 2
Sauté vegetables
Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add broccoli, zucchini and yellow squash. Sauté 5–7 minutes until vegetables are tender-crisp and most moisture has evaporated.
- 3
Season filling
Lower heat to medium, stir in ground cumin, smoked paprika, salt and black pepper. Cook 1 minute to bloom the spices. Remove from heat, stir in chopped cilantro and lime juice. Taste and adjust salt/pepper. Set filling aside to cool slightly.
Chile sauce (choose red or green)
- 4
Warm and finish sauce
In a small saucepan, heat 1 tbs olive oil over medium heat. Add 1/4 cup finely diced onion and 1 minced garlic clove; sauté 1–2 minutes until soft. Pour in 2 cups of your chosen red enchilada sauce or green chile sauce. Bring to a gentle simmer, add 1/2 tsp salt, and simmer 4–5 minutes to meld flavors. Keep warm on low.
Assembly & baking
- 5
- 6
Fill and roll
Working with a warmed tortilla, place about 2–3 tablespoons of the vegetable filling down the center and 1 tablespoon of the shredded cheese blend. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas (you should get about 10–12 enchiladas depending on fill).
- 7
Top with sauce and cheese
Pour the warm chile sauce evenly over the rolled enchiladas, coating each. Sprinkle remaining shredded Monterey Jack and cheddar evenly over the top.
- 8
Bake
Bake in preheated oven 18–22 minutes until cheese is melted and sauce is bubbling. For a slightly browned top, broil 1–2 minutes at the end—watch closely to avoid burning. Remove from oven and let rest 5 minutes.
Sides & garnish
- 9
Warm sides
Heat the pinto beans and Spanish rice separately until hot (microwave or stovetop). If desired, season beans with a pinch of salt and a splash of lime juice.
- 10
Plate and garnish
Serve 2 enchiladas per person with a side of pinto beans and Spanish rice. Top with shredded lettuce and diced tomato alongside enchiladas. Add lime wedges and a dollop of sour cream if desired.