Two hand-rolled flour tortillas filled with a colorful blend of our fresh, seasoned, and grilled vegetables with shredded mozzarella cheese. Smothered with our creamy queso blanco and served with Spanish rice.

In a skillet, heat olive oil over medium heat. Add the chopped bell pepper, zucchini, onion, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Stir in cumin, chili powder, salt, and pepper.

Prepare the Vegetables

Lay out the flour tortillas and divide the vegetable mixture evenly between them. Sprinkle shredded mozzarella cheese on top of the vegetables. Roll the tortillas tightly to enclose the filling.

Assemble the Enchiladas

Place the rolled enchiladas seam side down in a baking dish. Pour the queso blanco over the top. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until heated through and the cheese is bubbly.

Bake the Enchiladas

Serve the veggie enchiladas hot with a side of Spanish rice.

Serve

Flour tortillas

Bell pepper (red, green, or yellow)

Zucchini

veggie enchilada

Recipe information

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