Veggie Enchiladas
If you’re searching for a delightful way to incorporate more veggies into your meals, look no further than these scrumptious Veggie Enchiladas. Packed with flavor and nutrition, this dish is perfect for a cozy weeknight dinner or a vibrant gathering with friends and family. With a blend of colorful vegetables, aromatic spices, and melted cheese, these enchiladas will have everyone coming back for seconds. Let’s dive into the details of making this crowd-pleaser.
Why It’s Crowd-Pleasing
Veggie Enchiladas are not just tasty; they’re also incredibly versatile! The combination of fresh vegetables, creamy cheese, and zesty sauce creates a comforting dish that appeals to a wide range of tastes. Whether you’re serving meat-eaters or vegetarians, everyone will love the hearty flavors and satisfying textures. Plus, they are easy to customize, ensuring that each bite is just as delicious as the last.
What We’re Using
- 2 tablespoons butter or oil – For sautéing the vegetables to perfection.
- 1 cup chopped onion – Adds sweetness and depth to the filling.
- 1 red bell pepper – Provides crunch and a pop of color.
- 2 medium zucchini – Offers a tender texture and mild flavor.
- 1.5 cups diced frozen hash brown potatoes – Adds heartiness and helps bind the filling.
- 1 teaspoon ground cumin – Infuses the dish with warmth and earthiness.
- 1 teaspoon garlic powder – Enhances the overall flavor profile.
- 14-16 corn tortillas – The perfect vessel for our flavorful filling.
- 2 cups homemade green enchilada sauce or red enchilada sauce – Choose your favorite for a zesty kick.
- 2 cups shredded Mexican cheese blend – Melty goodness that ties everything together.
Tools & Equipment Needed
- Large skillet – Ideal for sautéing the veggies.
- 9×13 inch baking dish – Perfect for baking the enchiladas.
- Spatula – To mix and transfer ingredients easily.
- Aluminum foil – Helps cover the dish while baking for even cooking.
- Measuring cups and spoons – For accurate ingredient measurements.
Veggie Enchiladas — Do This Next
Step 1: Prepare the Filling
In a large skillet, melt 2 tablespoons of butter or oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 3-4 minutes. Then, add the seeded and chopped red bell pepper, along with the chopped zucchini. Cook for an additional 5-6 minutes until the vegetables are tender.
Step 2: Add Potatoes and Spices
Stir in the thawed diced hash brown potatoes, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.
Step 3: Prepare the Tortillas
Warm the corn tortillas in a dry skillet or microwave to make them more pliable. This step is crucial to prevent the tortillas from tearing when you fill them.
Step 4: Assemble the Enchiladas
Spread a thin layer of your chosen enchilada sauce at the bottom of the baking dish. Take a tortilla, spoon some of the veggie filling into the center, and sprinkle a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 5: Top with Sauce and Cheese
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded Mexican cheese blend generously over the sauce.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Seasonal Ingredient Swaps
- Spring: Substitute asparagus and peas for zucchini.
- Summer: Add fresh corn and diced tomatoes for a burst of flavor.
- Fall: Use butternut squash and spinach for a seasonal twist.
- Winter: Try kale and sweet potatoes for a hearty filling.
Little Things that Matter
Here are some tips to elevate your Veggie Enchiladas:
- Make your own enchilada sauce for a fresh and personalized flavor.
- Let the filling cool slightly before assembling to avoid soggy tortillas.
- Feel free to mix in other veggies like mushrooms or spinach based on what you have on hand.
- Garnish with fresh cilantro, avocado, or a squeeze of lime for an extra layer of flavor.
Leftovers & Meal Prep
These Veggie Enchiladas store wonderfully! Allow them to cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to 4 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. You can also freeze them before baking for a quick meal later—just increase the baking time when you decide to cook them from frozen.
Quick Questions
Can I make these enchiladas ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator before baking. Just cover them tightly with foil.
What can I use instead of corn tortillas?
If you prefer, you can use flour tortillas, but keep in mind they may result in a softer texture.
Can I make these enchiladas spicy?
Yes! For a spicy kick, add diced jalapeños to the filling or use spicy enchilada sauce.
What can I serve with Veggie Enchiladas?
These enchiladas pair beautifully with a side salad, guacamole, or Mexican rice for a complete meal.
Keep Cooking
Final Thoughts
These Veggie Enchiladas are a celebration of fresh ingredients and bold flavors. They’re not only a fantastic way to enjoy a variety of vegetables, but they also make for a comforting, satisfying meal that everyone will love. Whether you stick to the original recipe or customize it with seasonal ingredients, you can’t go wrong with this dish. Gather your loved ones, roll up those tortillas, and savor every bite of these delicious Veggie Enchiladas. Your taste buds will thank you!
Veggie Enchiladas
Ingredients
Equipment
Method
- Step 1: In a large skillet, melt 2 tablespoons of butter or oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 3-4 minutes. Then, add the seeded and chopped red bell pepper, along with the chopped zucchini. Cook for an additional 5-6 minutes until the vegetables are tender.
- Step 2: Stir in the thawed diced hash brown potatoes, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Step 3: Warm the corn tortillas in a dry skillet or microwave to make them more pliable. This step is crucial to prevent the tortillas from tearing when you fill them.
- Step 4: Spread a thin layer of your chosen enchilada sauce at the bottom of the baking dish. Take a tortilla, spoon some of the veggie filling into the center, and sprinkle a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Step 5: Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded Mexican cheese blend generously over the sauce.
- Step 6: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Notes
- Make your own enchilada sauce for a fresh and personalized flavor.
- Let the filling cool slightly before assembling to avoid soggy tortillas.
- Feel free to mix in other veggies like mushrooms or spinach based on what you have on hand.
- Garnish with fresh cilantro, avocado, or a squeeze of lime for an extra layer of flavor.
