Farmers Market Enchiladas

  Dinner

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.

Farmers Market Enchiladas

Average Rating: 5

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

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

Instructions

  • 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 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
  • 3. Bake, uncovered, until 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.

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