Monday, June 17, 2013

Veggie Enchiladas

DH and I eat meat-free meals a lot these days. I created this recipe and oh boy, it was tasty.

Ingredients:
1 ear of corn
1 cup mushrooms (washed and quartered)
1/2 onion (chopped into bite size pieces)
2 small zucchinis (chopped into bite size pieces)
1 handful of spinach
Corn tortillas
Green Enchilada Sauce
Spices: About a teaspoon of each Cumin, Chili Powder, Garlic Powder
Salt and pepper to taste


Grill corn and mushrooms.


Remove kernels from cooked corn cob.


Chop zucchini and onions.


Put all veggies in a skillet and cook until tender. 


Season veggies with cumin, chili powder, salt and pepper. Pour enchilada sauce over veggies. Just enough to combine the filling.


Flash fry the corn tortillas in skillet.


Put filling in tortilla.


Roll tortilla and put in baking pan.



Pour a small amount of sauce over tortillas. Enough sauce to coat. 


Bake at 350 degrees for 20-25 minutes. Let cool slightly, then serve.


We served ours with a dollop of sour cream and some sweet potato-pasilla pepper cakes.


Veggie Enchiladas

Ingredients:
  • 1 ear of corn
  • 1 cup mushrooms (washed and quartered)
  • 1/2 onion (chopped into bite size pieces)
  • 2 small zucchinis (chopped into bite size pieces)
  • 1 handful of spinach
  • Corn tortillas
  • Green Enchilada Sauce
  • Spices: About a teaspoon of each Cumin, Chili Powder, Garlic Powder
  • Salt and pepper to taste

 Directions:
  • Grill corn and mushrooms.
  • Remove kernels from cooked corn cob.
  • Chop zucchini and onions. 
  • Put all veggies in a skillet and cook until tender. 
  • Season veggies with cumin, chili powder, salt and pepper. Pour enchilada sauce over veggies. Just enough to combine the filling.
  • Flash fry the corn tortillas in skillet.
  • Put filling in tortilla.
  • Roll tortilla and put in baking pan.
  • Pour a small amount of sauce over tortillas. Enough sauce to coat.  
  • Bake at 350 degrees for 20-25 minutes. Let cool slightly, then serve.

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