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!
Zucchini, Mushroom, & Corn Enchiladas
Adapted from Cooking Light
- 2 zucchini (diced)
- 1 cup button mushrooms (chopped)
- 1 can corn (drained)
- 1 can romano beans (drained and rinsed)
- 7 8 inch whole wheat tortillas
- 2 Cups low fat cheddar cheese (grated)
- 1/2 red onion (minced)
- 2 Cloves garlic (minced)
- 1/2 cup vegetable broth
- 1 28 oz can crushed tomatoes
- 1 Tbsp honey
- 1 Tbsp chili powder
- 1 Tsp cumin
- 1 chipotle pepper in adobo sauce (seeded and chopped)
These vegetarian enchiladas freeze beautifully and are the perfect weekend make-ahead meal. Substitute kidney beans, black beans, or chickpeas for the romano beans if you'd like.
||Heat 1 tsp canola oil in a non stick skillet over medium high heat. Add zucchini, mushrooms, and corn and cook until vegetables are tender, about 5 minutes. |
||Remove from heat and add romano beans. Set aside to cool. |
||Place about 1 cup of enchilada sauce in the bottom of a 9 x 13 pyrex sprayed with cooking spray. Take one tortilla and place about 1/2 cup of zucchini mixture along the centre. Top with 2 tbsp cheddar cheese and roll up. Place seem side down in pyrex dish and continue with remaining tortillas. |
||Top with about 2 cups of enchilada sauce and bake in 350 degree oven for 30 minutes, covered with aluminum foil. |
||Remove foil, top with remaining cheese, and bake an additional 10 minutes, or until cheese is melted and bubbly. |
||Heat 1 tsp oil in a small dutch oven or pot over medium high heat. Add onion and garlic and cook until soft, about 5 minutes. |
||Add remaining ingredients and bring to a boil. Reduce heat and simmer partially covered for 25 minutes. Set aside. |