Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute with whatever vegetables you have from your garden: yellow summer squash, eggplant and cornóall taste great!
Prep time:
Cook time:
Serving size: 7
Calories per serving: 90
Ingredients:
Cook time:
Serving size: 7
Calories per serving: 90
3 medium zucchini, quartered lengthwise and sliced
1 poblano pepper, seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese, divided
1/2 cup minced fresh cilantro, divided
2 tablespoons lime juice
14 corn tortillas (6 inches), warmed
1 can (15 ounces) enchilada sauce
Directions:
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 the pans top to bottom. Roast an additional 10 minutes or until the 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 the remaining queso fresco.
Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Source: tasteofhome.com
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 the remaining queso fresco.
Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
