It’s often tempting when the summer heat hits to do anything in your power to avoid turning that switch on your oven.
I’ve been there – a sandwich for dinner, a salad for lunch, and repeat. But what if I told you that you only had to turn your oven on once to produce a whole weeks worth of summer inspired vegetarian enchiladas?
I bet you’d push your boring cold sandwich aside, pull out your pyrex, and get cooking.
These enchiladas are loaded with fresh zucchini, mushrooms, and corn. Romano beans add bulk and a sprinkling of grated cheddar makes them oh so satisfying.
They also come with a ridiculously easy to make, homemade enchilada sauce. I know we’ve used the canned variety in our winter butternut squash enchiladas, but I was never completely satisfied with the store bought flavour. Had I known it was so easy, I would have made my own a long time ago!
The sauce and filling can be made a couple of days ahead of time. I would recommend assembling the enchiladas right before you’re going to bake them to avoid having the tortillas become too soggy under all that delicious red sauce.
So don’t let the summer heat prevent you from enjoying a tasty and hot Mexican feast. Bake up a batch of enchiladas to enjoy every day of the week!