The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge difference here, so don’t skip it. A few store-bought prepped ingredients, like using canned beans and jarred salsa (rather than homemade enchilada sauce), save tons of time and effort. Made with homemade fajita seasoning, homemade enchilada sauce, and homemade flour tortillas, these veggie packed enchiladas are absolutely delicious! This Low-carb Chicken Zucchini Enchilada is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese. Vegetarian Enchiladas with black beans and farmers market veggies like red bell pepper, sweet potato, zucchini or corn lathered up with Homemade 5-Minute Enchilada Sauce! For more information read my privacy policy . Add spinach and saute until wilted, about 2 minutes. Vegan and Gluten-free adaptable! Sweet Potato Enchiladas. 2 cloves garlic — minced. This simple recipe for Vegetarian Enchiladas using farmer's market … How to make Vegetarian Enchiladas Verdes US Customary - Metric. Serve this with Mexican Slaw! In a large skillet, heat olive oil over medium-high heat. 1 tablespoon extra virgin olive oil. Easy, healthy and full of delicious Mexican Flavors! 1 large onion — chopped. salt and black pepper to taste. Recipe of the Day. Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with… 3 Cheese Enchiladas.

– Barbie.

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"Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly." Stir in cilantro and 2 cups of cheese. It’s also gluten-free and very flavourful! These Vegan Enchiladas Verde are made with roasted zucchini and corn and topped with homemade salsa verde for a healthy and delicious plant-based dinner. This post contains affiliate links. They feel light and healthy, but they’re still filling and satisfying. These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. Preheat oven to 375°F. They’re PACKED with mushrooms, spinach, and zucchini. Made with zucchini, kale, corn, beans, peppers, and onions, these Plant-Based Enchiladas are bursting with flavor and nutrition.

Remove pan from heat. No one will miss the meat in these Vegetarian Enchiladas! Stir in adobo, cumin and black beans. Hello Fall! Add garlic, onion, bell pepper and corn and saute until just softened. And these enchiladas are SO nutritious, and such a great way to eat more vegetables.