Veggie Enchiladas

These veggie enchiladas are the perfect example of how you can use vegetables to make meals where you won’t miss the meat. This fresh Tex-Mex recipe is packed with zucchini, mushrooms, poblano peppers and cherry tomatoes. It’s perfect for when the summer farmers market is bursting with produce, or for any time you need a taste of sunshine (since these veggies are available year-round).

Roasting the vegetables before mixing them with cilantro, lime juice and two types of cheese deepens their flavor and cooks out some of their moisture, so the enchiladas don’t turn out watery. Top the vegetarian dish with enchilada sauce and a little more cheese, then you’ll have just enough time to make a margarita or fruity mocktail recipe to sip while it bakes until bubbly and golden.

Ingredients for Veggie Enchiladas 

• Zucchini: Roasted zucchini takes on a meaty texture in this vegetarian dish. It’s a perfect zucchini recipe to pull out when you need to use up a bumper crop.
• Poblano pepper: Poblano peppers have an earthy, slightly smoky flavor distinct from that of bell peppers. They can be spicy, but the seeds are removed in this recipe to keep the dish mild. Pick up some extra peppers and try a few other poblano pepper recipes.
• Sliced fresh mushrooms: You can save yourself some time by buying sliced mushrooms. If you have whole ones, take a minute to wash them carefully to get off the dirt before cutting them.
• Cherry tomatoes: Cherry tomatoes are the perfect type of tomato for roasting because they don’t release a lot of liquid as they cook. Instead, they become jammy and concentrated in the oven. Grape tomatoes are similar if you need a substitute.
• Olive oil: You only need a small amount of oil to coat the vegetables before roasting, so other neutral-tasting, healthy oils like avocado or canola oil would be fine as well.
• Spices: Cumin, cayenne and salt season the vegetables for an earthy, slightly spicy taste that complements the enchilada sauce.
• Monterey Jack cheese: It’s always better (and often cheaper) to buy a block and grate your own cheese so it melts evenly and smoothly. For a spicy kick, use pepper jack instead.
• Queso fresco or feta cheese: Either crumbled cheese will add a tangy note to the enchiladas. At my store, queso fresco is stored with other Mexican cheeses.
• Fresh cilantro: Cilantro adds a slightly citrusy, peppery note to the dish. If you don’t care for the herb, try a combination of parsley and chives instead. There’s a scientific reason cilantro tastes like soap to some people, so you aren’t alone!
• Lime juice: Lime juice enlivens the roasted vegetables and cuts through the richness of the cheese. Learn how to cut a lime properly to get the most from each one.
• Corn tortillas: The flavor of corn tortillas pairs perfectly with the roasted vegetables, cheese and sauce. You can buy yellow or white corn tortillas, or pull from your stash of homemade corn tortillas if you have one.
• Enchilada sauce: This recipe calls for canned sauce, but feel free to make your own enchilada sauce. Sometimes I use canned green enchilada sauce instead of red for a milder, more herb-forward flavor.

Directions

Step 1: Season the vegetables

Preheat the oven to 400°F. In a large bowl, combine the zucchini, poblano peppers, mushrooms and tomatoes. Drizzle them with oil, then sprinkle them with cumin, salt and cayenne. Toss to coat the vegetables with the seasonings.

Step 2: Roast the vegetables

Divide the vegetable mixture between two lightly greased 15x10x1-inch baking pans. Roast them for 15 minutes, then rotate the pans top to bottom. Roast them for an additional 10 minutes or until the vegetables are tender. Return the vegetables to the bowl and let them cool slightly.

Step 3: Finish the filling

Stir in the Monterey Jack cheese, half of the queso fresco, half of the cilantro, and the lime juice.

Step 4: Assemble the enchiladas

Place a scant 1/2 cup of the vegetable mixture off-center on each tortilla. Roll them up and place them in a greased 13×9-inch baking dish, seam side down.

Top the enchiladas with the enchilada sauce, then sprinkle them with the remaining queso fresco.

Step 5: Bake the enchiladas

Bake the enchiladas, uncovered, until they’re heated through and the cheese is melted, about 20 minutes. Top them with the remaining cilantro.

Veggie Enchiladas Variations

• Go vegan: Use a dairy-free cheese to turn this into a vegan dinner. Choose vegan cheese brands and varieties that melt well.
• Bulk up the filling: Add other hearty ingredients to the filling for even more heft. Drained canned black beans and corn give textural and color variation. Use frozen or canned corn or cut corn off the cob.
• Make a layered bake: Instead of rolling individual enchiladas, layer the tortillas and filling before topping them with sauce and cheese. After baking the enchilada casserole, cut it into squares for serving.

How to Store Veggie Enchiladas

Store veggie enchiladas right in the cooled baking dish, well wrapped, or them transfer to an airtight food storage container. Leftovers last three to four days in the refrigerator.

Can you freeze veggie enchiladas?

Veggie enchiladas can be frozen for another time, but it’s best to freeze them before baking them. Freeze the enchiladas in the baking dish, wrapped tightly to prevent freezer burn, for up to three months. To thaw, place them in the refrigerator overnight or bake them from frozen, adding extra cooking time as needed until they’re heated through.

Can you make veggie enchiladas ahead of time?

You can assemble the enchiladas a day in advance and refrigerate them. To keep the tortillas from getting too soggy, wait to pour the sauce on top until just before baking them. You can also roast the vegetables for the filling, cool them, then store them in the refrigerator for up to four days, so all you have to do is assemble the dish while the oven heats.

Veggie Enchiladas Tips

How do I keep the enchiladas from getting soggy?

Enchiladas should be soft and saucy but not soggy, so make sure that your veggies are properly roasted with most of the water cooked out, and that you use the amount of sauce listed in the recipe. Corn tortillas quickly soak up moisture, so too much can make them taste wet. If you love enchilada sauce (and who doesn’t?), you can always serve more on the side to spoon over your plate.

Could I use flour tortillas instead?

Corn tortillas have a deeper flavor and are traditionally used for enchiladas, but you can use small flour tortillas if you prefer them. I like to toast flour tortillas briefly in a hot, dry skillet before rolling them so they don’t taste doughy once they are filled and sauced.

Why are the tortillas falling apart when I assemble this veggie enchiladas recipe?

Corn tortillas are less flexible and drier than flour tortillas, so keep the stack covered with a damp towel as you assemble to keep them from falling apart. Briefly warm them, one at a time, in a hot, dry skillet, flipping after a few seconds (you can also warm them in the microwave). Top and roll them while they are hot and pliable.