Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Farmers Market Enchiladas
Farmers Market Enchiladas
Ingredients:
3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces
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 queso fresco or crumbled 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
About the Recipe
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.
Elisabeth Larsen, Pleasant Grv, Utah
Nutritional Info
Getting it done:
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 two 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 13×9-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.
Ingredients:
3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces
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 queso fresco or crumbled 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
Getting it done:
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 two 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 13×9-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.
About the Recipe
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.
Elisabeth Larsen, Pleasant Grv, Utah
Nutritional Info
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