A few weeks ago we went over to our good friends’ house for an end-of-summer dinner party. All our friends are such wonderful cooks and we all have the best time eating, chatting, and laughing with them. The adults sat at a long table decorated with beautiful blue jars filled with sunflowers, and the kids had their own kiddie table right next to it. When we have dinner parties like this one, the kids (ages 2-7) usually eat whatever the grown ups are having. Laurie’s party was no exception, she made incredible fresh enchiladas that the kids devoured and the moms all wanted the recipe. Laurie says even her meat-loving hubby loves this vegetarian dinner.

veg_enchiladasLaurie kindly shared the recipe. She just chopped up bell pepper, zucchini, and onion. Added some frozen corn, and rolled the veggie mixture up with some cheese into tortillas. When I made this at home I added a can of black beans for more protein. enchilada_recipe
Pour some enchilada sauce on top and add a handful of shredded Mexican cheese, and you’re good to pop it in the oven. 

And because I can’t do Mexican food without avocado and a little lime, I added that on top. 
Vegetable Enchiladas

yield: serves 6 

  • 2 medium zucchini, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 onion, chopped
  • 1 cup fresh or frozen organic corn kernels
  • 3/4 cup, divided shredded Mexican cheese
  • 1 package tortillas
  • 1/2 cup mild red enchilada sauce
  • 1 avocado, sliced or guacamole for serving
  • 1 lime, for serving (optional)
Cooking Directions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss together the zucchini, yellow and red bell pepper, onion, corn, and 1/2 cup of the cheese.
  3. Spoon a line of the vegetable mixture down the center of tortillas. Roll up and place in a casserole dish lightly coated with cooking spray, seam side down.
  4. Cover with enchilada sauce and sprinkle with remaining 1/4 cup cheese. Feel free to add more cheese and/or sauce if you like!
  5. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Enjoy warm with avocado and lime, or guacamole.
*gluten free option: Use gf tortillas and be sure to check your enchilada sauce is gf. 
* vegan option: Use vegan cheese or skip it entirely.