Veggie Enchiladas

Our veggie enchilada recipe incorporates some farmers market and garden staples such as zucchini and cherry tomatoes, which both seem to multiply almost as fast as we can say “veggie enchiladas.” This vegetarian dish also features queso fresco and Monterey Jack cheese for loads of cheesy goodness. Roasting the vegetables, including poblano pepper, in advance really brings out their flavors. Enjoy!

Ingredients for Veggie Enchiladas 

• Zucchini: Quarter the zucchini lengthwise, then slice them for this recipe.
• Poblano pepper: Chop this mild pepper and remove the seeds to prepare it for the enchiladas. Use Anaheim or bell peppers if you can’t find poblano.
• Sliced fresh mushrooms: Mushrooms add a small amount of protein to this dish.
• Cherry tomatoes: Cherry tomatoes are high in vitamin C; they also contain vitamins A and E, plus potassium.
• Cumin: Cumin adds a smoky, earthy note to the enchiladas.
• Cayenne pepper: This adds a little smokiness and a little heat.
• Monterey Jack cheese: Use shredded cheese for convenience, or grate your own cheese so it melts even better.
• Queso fresco or feta cheese: Either crumbled cheese adds a tangy note to the enchiladas.
• Fresh cilantro: Cilantro adds a slightly citrusy, slightly peppery note to the dish.
• Lime juice: Lime juice brings fresh, light flavor to the enchiladas.
• Corn tortillas: Warm the tortillas shortly before assembling the enchiladas.
• Canned (or bottled) enchilada sauce: Premade sauce saves time, but feel free to make your own enchilada sauce.

Directions

Step 1: Prep the vegetables

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Preheat the oven to 400°F. In a large bowl, combine the zucchini, poblano pepper, mushrooms and tomatoes. Drizzle them with oil, then sprinkle them with the cumin, salt and cayenne. Toss to coat everything.

Step 2: Roast the vegetables

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Divide the vegetable mixture between two lightly greased 15x10x1-inch baking pans. Roast the vegetables for 15 minutes, then rotate the pans top to bottom. Roast the vegetables for an additional 10 minutes or until they’re tender. Place the vegetables back in the bowl and let them cool slightly.

Step 3: Add the cheese and remaining flavorings

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Stir in the Monterey Jack cheese, 1/2 cup of the queso fresco, 1/4 cup of the cilantro and the lime juice.

Step 4: Assemble the enchiladas

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Place a scant 1/2 cup of the vegetable mixture on each tortilla. Roll up the tortillas and place them in a greased 13×9-inch baking dish, seam side down. Top the enchiladas with enchilada sauce, then sprinkle them with the remaining queso fresco.

Step 5: Bake the enchiladas

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Bake the enchiladas, uncovered, until they’re heated through and the cheese is melted, about 20 minutes. Before serving, top them with the remaining cilantro.

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Veggie Enchilada Variations

• Go vegan: Use a vegan version of each cheese to replace the dairy-based cheeses. Choose vegan cheese varieties that melt well and are good for baking.
• Get corny: Add corn for a little textural and color variation. Corn fresh off the cob or canned corn will work.
• Add black beans: Black beans add protein and plenty of substance to enchiladas, plus they taste great with the seasonings in this recipe. Rinse and drain the canned beans first to remove excess sodium.

How to Store Veggie Enchiladas

Keep the enchiladas in a lidded container (or a pan covered with foil) and store them in the refrigerator, where they’ll keep for three to four days. The tortillas become a little soggy over time.

Can you freeze veggie enchiladas?

Yes, veggie enchiladas may be frozen to enjoy another time, but it’s best to leave out the tomato, since tomatoes contain so much moisture. Do not add the sauce until you’re ready to reheat the enchiladas. Freeze the enchiladas in the baking dish for an hour or so, until they’re firm, then transfer them to zippered freezer bags. They’ll keep for several months. To thaw, place them in the refrigerator overnight.

Can you make veggie enchiladas ahead of time?

These can be assembled a day or so ahead of time, without the enchilada sauce. Keep them in the refrigerator in a covered baking dish. When you’re ready to bake them, add the sauce. If desired, you can also freeze the unbaked enchiladas without tomatoes or enchilada sauce, as per the freezing directions above. Thaw them in the refrigerator overnight, top them with enchilada sauce in the baking pan and follow the baking instructions.

Veggie Enchilada Tips

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How do I keep the enchiladas from getting soggy?

If your enchiladas are soggy, it often means too much sauce during the baking stage. Use enough sauce to flavor the enchiladas, but not drown them. If you love enchilada sauce (and who doesn’t?), you can always serve some warm on the side to add as you and your guests eat.

Could I use flour tortillas instead?

Sure! Corn tortillas are traditionally used for enchiladas and are a bit more chewy, but flour tortillas are much easier to roll. It’s your choice.

Why are the tortillas falling apart when I assemble this veggie enchiladas recipe?

Corn tortillas are a little less flexible than flour tortillas. Make sure they’re warm, as warming them up makes them more flexible. If necessary, pop the corn tortillas into the microwave for a few seconds to make them pliable.