Summer Vegetable Enchiladas

5 from 7 votes

This summer vegetable enchiladas recipe combines fresh garden vegetables and beans in a simple green enchilada sauce. It's a delicious vegan enchilada recipe that you can enjoy before summer is over.

Prep Time15

Cook Time30

Course: Entrees

Cuisine: Mexican

Diet: Diabetic, Vegan, Vegetarian

Servings:

Calories: 122kcal

Author: Kathy Carmichael

Ingredients

2 cloves garlic minced
½ cup red onion diced
8 ouncess mushrooms sliced
1 cup grilled corn cut from the cobs (or use canned or cooked frozen corn)
1 cup zucchini cut into bite-sized cubes
1 cup yellow squash cut into bite-sized cubes
1 15 ounce can pinto beans rinsed and drained
8-10 whole-grain or corn tortillas

Enchilada Sauce

1 15 ounce jarred or fresh salsa I chose 505 roasted green chili sauce, or use red if green is not preferred
¼ cup vegan sour cream
2 cups cilantro reserve a small amount for garnish

Garnish (optional)

¼ cup tri-colored grape tomatoes cut in half
2 jalapenos cut into slices (seeds and veins removed)
1 Avocado diced
4 limes cut into wedges
¼ cup vegan sour cream

Instructions

Enchilada Sauce

Add the salsa, vegan sour cream, and cilantro to a high speed blender.
Blend until smooth.
Set aside.

Enchilada Filling

In a medium-sized skillet over medium heat, saute the garlic, onions, and mushrooms until the onions are translucent and the mushrooms begin to brown.
Add the corn and pinto beans; stir to combine.
Add the zucchini and summer squash, and only cook for 1-2 minutes to release some of the water without cooking the squash all the way through.
Remove from the heat, add ¼ cup enchiladas sauce, and stir to combine.

Rolling the Enchiladas

Preheat the oven to 350 degrees.
Prepare a 9 x 13-inch pan by pouring a thin layer of enchilada sauce in the bottom.
Spread the sauce to cover the base of the pan.
In the meantime, lay each tortilla on a flat surface, and add ¼-1/3 cup filling, depending on the size of your tortillas.
Fold both sides and tuck and roll the tortilla tightly.
Place each filled tortilla seam side down in the pan, placing each filled tortilla tightly next to the next one in the pan.
Pour the remaining enchilada sauce over the top of the tortillas.
Cover the pan with aluminum foil and cook for 20 minutes.
Then remove the aluminum foil and cook for an additional 10 minutes.
To serve, place an enchilada on a plate and garnish with tomatoes, jalapenos, vegan sour cream, and cilantro leaves.
Serve with lime wedges on the side.

Video

Notes

If using corn tortillas, one way to keep them from cracking for breaking while rolling is to brush the outside of the tortilla with enchilada sauce, making it softer.

Another way to prevent corn tortillas from cracking is to wrap them in a wet paper towel and microwave them for 30 seconds. Keep the tortillas covered and roll one at a time, keeping the remaining tortillas moist.

If you don't have vegan sour cream, cashew mayo works in the sauce as a substitute.

Instead of using chopped avocado as a garnish, use guacamole.

As a time saver, invest in an inexpensive vegetable chopper to quickly cut the vegetables in uniform sizes.

Always spread a thin layer of enchilada sauce on the bottom of the pan so the enchiladas don't stick.

If you don't like green sauce, use red salsa for the sauce.

Nutrition