Farmers Market Enchiladas

May 17, 2021 at 12:39 PM | Posted in Enchiladas | Leave a comment
Tags: , , , , , , , , , , , ,

I came across this at my favorite site, Taste of Home, and I just had to pass it along!

Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. – Elisabeth Larsen, Pleasant Grv., Utah

Ingredients
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
1 – 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 pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
2 – 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 13×9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
3 – Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Test Kitchen tips
* Roasting the veggies before making the enchiladas takes extra time, but it adds so much flavor! Don’t skip it.
* Poblano peppers are mild and great for stuffing, since they have thick walls. Anaheim or bell peppers are good substitutes.
Nutrition Facts
2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.
https://www.tasteofhome.com/recipes/farmers-market-enchiladas/

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

MealTrips

Get your cravings anytime

All Fall Y'all

All Fall. All year round.

Cassie's Kitchen

mostly healthy, always tasty

Memories and Such

Memories of a very ordinary life

Welsh Girl Foodie

Welsh Girl living in Scotland who loves to cook and eat!

Megan's kitchen recipes

Random food recipes I've found online

Mustard With Mutton

DIARY OF A GLUTTON

Lite Cravings

A Healthy Approach to Indulgence

The Southern Search

Finding out where food comes from, one southern staple at a time.

Tikkas To Tapas

Food for the Soul

Planted in the Kitchen

Easy Vegan Recipes

Kitchen Dance Partii

Happy Food Dance Food

Cooking with Nigella

The recipes of Nigella Lawson.

Montana Happy

Montana Happy

Burch Acres

Farm + Flowers + Family

Annika Eats

All Things Food Related

VinceHomeMade

Random musings and Food from my kitchen

%d bloggers like this: