Recipe Background
You've had a lovely weekend morning, touring the local farmers market and you're loaded up with all the fresh veggies you could want! So... what to do with all of them? Well, if you're anything like us, you're thinking Tex-Mex, and that means some hot Farmers Market Enchiladas! These vegetarian wraps are loaded with cheese and roasted veggies for a melty and savory flavor, and are topped off with a vibrant enchilada sauce! You might have to make a trip back to the farmers market so you can keep up your supply of these Farmers Market Enchiladas!
You've had a lovely weekend morning, touring the local farmers market and you're loaded up with all the fresh veggies you could want! So... what to do with all of them? Well, if you're anything like us, you're thinking Tex-Mex, and that means some hot Farmers Market Enchiladas! These vegetarian wraps are loaded with cheese and roasted veggies for a melty and savory flavor, and are topped off with a vibrant enchilada sauce! You might have to make a trip back to the farmers market so you can keep up your supply of these Farmers Market Enchiladas!
Ingredients
- 3 medium zucchinis quartered lengthwise and sliced
- 1 poblano pepper seeded and chopped
- 1 (8-ounce) container fresh mushrooms sliced
- 1 (8-ounce) carton cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups Monterey Jack cheese shredded
- 1 cup queso fresco or feta cheese crumbled, divided
- 1/2 cup fresh cilantro minced, divided
- 2 tablespoons lime juice
- 14 (6-inch) corn tortillas warmed
- 1 (15-ounce) can enchilada sauce
Directions
- Preheat the oven to 400 degrees F.
- Lightly grease two 15x10-inch baking pans.
- Grease a 9x13-inch baking dish.
- In a large bowl, combine the zucchini, the poblano pepper, the mushrooms, and the tomatoes.
- Drizzle the vegetable mixture with the olive oil, then sprinkle it with the cumin, the salt, and the cayenne, and toss to coat.
- Divide the vegetable mixture between the prepared 15x10-inch baking pans.
- Roast the vegetables for 15 minutes.
- Rotate the vegetables top to bottom and roast until they are tender, about 10 minutes.
- Return the vegetables to the bowl and allow them to cool slightly.
- Stir the Monterey Jack cheese, 1/2 cup of the queso fresco, 1/4 cup of the cilantro, and the lime juice into the vegetables.
- Place 1/2 cup of the vegetable mixture off-centered onto each of the tortillas.
- Roll the tortillas up and place them seam-side down in the prepared 9x13-inch baking dish.
- Top the tortillas with the enchilada sauce and the remaining queso fresco.
- Bake, uncovered, until the enchiladas are heated through and the cheese is melted, about 20 minutes.
- Top the enchiladas with the remaining cilantro and serve.
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