Farmers Market Enchiladas

Name: Farmers Market Enchiladas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 7 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD: 7 servings.

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 corn—all taste great! —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 the pans top to bottom. Roast an additional 10 minutes or until the 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 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with the remaining queso fresco.
3. Bake, uncovered, until the enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.

Nutrition Facts

2 enchiladas: 346 calories, 17g fat (9g saturated fat), 40mg cholesterol, 780mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 18g protein.