Zesty Veggie enchiladas

Enchiladas are a family favorite. I’m glad they are because they’re so easy to make, but that’s not the only reason I love them. They combine all my favorites, soft tortillas, a zesty filling and a whole lotta cheese. I have a chicken version of Enchiladas up on the blog already, and they are amazing in their simplicity, but this version I’m talking about is bursting with color and flavor, similar to the Quesadillas (which you also have to try, because tex mex food is life) I recently posted, but vegetarian and easily gluten free by using corn tortillas instead of flour ones.

Here’s what you’ll need for a medium sized dish, which should serve 4-6, but I often find is gone with just three at the table.

8 – 8″ corn/flour tortillas

1 can black beans, drained

2 cups corn, drained

1 red or green bell pepper, diced

1 zucchini, diced

1 1/2 Tblspn taco seasoning

1/4 tsp smoked paprika

1/4 tsp black pepper

salt to taste

1 cup salsa (I prefer using any with roasted tomatoes)

1 Tblspn chopped jalapeños

2/3 cup taco sauce

1/3 cup heavy cream

1 Tblspn taco seasoning

Salt and black pepper to taste

2 cups shredded cheese (I prefer mozzarella)

The prep for this is simple. Heat a little oil in a pan, and sauté the vegetables. I start with the bell peppers and zucchini, sauté them till they get some color on them, then add the corn, beans and all the seasoning, mix well, then cook covered for about 5 minutes.

Take the lid off and add the salsa and chopped jalapeños. You can use fresh or pickled jalapeños, either works great. Then let the mixture cool slightly before assembling.

Grease a medium sized dish. Divide the mixture between the tortillas, placing it on one end and rolling it up. Place each rolled tortilla fold side down.

Mix the taco sauce and cream with the seasoning and drizzle over, spreading it over and between the tortillas. Then sprinkle over the cheese, and for an extra kick some chopped jalapeños.

Bake at 360 for 20 -25 minutes, or until the cheese is bubbling and turning a light golden brown. Serve with sour cream and salsa on the side.

One thought on “Zesty Veggie enchiladas

  1. Pingback: Southwest Spring Rolls – FATIMA RANA

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