Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegetarian Zucchini Enchiladas! If you love enchiladas, then you’ve gotta try these corn and zucchini enchiladas. Vegetarian, easily vegan!
I’ve got your new favorite enchilada recipe right here —> zucchini enchiladas!
Please tell me you love enchiladas as much as I do. They are one of my favorite meals to make, especially after perfecting my homemade enchilada sauce a few years ago. Facing an overflowing pile of zucchini from the market a few weeks ago, it was only a matter of time before I created zucchini enchiladas.
Like pasta, enchiladas are one of my ‘clean out the fridge‘ meals. I sauté whatever vegetables I need to use up, roll them in tortillas, top with sauce and bake. Weeknight dinner perfection, that tastes like I spent all afternoon making it.
These vegetarian enchiladas are a delicious way to enjoy the height of summer produce: fresh corn & zucchini. It’s worth shucking the corn from the cob; the taste is so much better and the filling becomes incredibly creamy and silky. It’s night and day compared to using canned or frozen, so try not to take that shortcut if you don’t have to.
Other than that, it’s almost impossible to screw this recipe up. Let the corn and zucchini simmer for long enough that they start to almost melt together, that’s where the real magic of this dish happens!
I’m partial to flour tortillas when it comes to these zucchini enchiladas, but corn will work for my gluten-free friends. I also recommend topping these with a little cheddar before baking and again, regular or dairy-free cheese will do.
Violife makes a really yummy cheddar shred that I often use if I’ve got it in the house. I find that putting a little sauce and cheese into the filling before rolling makes them even more flavorful and helps to marry all of the yummy ingredients.
I think of my enchiladas like I do burrito bowls or tacos. They are so delicious as-is that you almost don’t need any toppings, but a little thinned sour cream, avocado and fresh herbs take these completely over the top.
Zucchini Enchiladas! If you love enchiladas, then you’ve gotta try these corn and zucchini enchiladas. Hearty vegetable filling with homemade enchilada sauce. Vegetarian, easily vegan!
To make these vegan, use a vegan shredded cheddar cheese.