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vegetarian enchiladas

Vegetarian Zucchini Enchiladas

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main dish
  • Method: stove top, oven
  • Cuisine: American, Mexican

Description

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!


Scale

Ingredients

Enchilada Filling

  • 2 tablespoons butter
  • 4 ears corn, kernels removed
  • 3 medium zucchini, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 cup shredded cheddar cheese

Homemade Enchilada Sauce 

  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon ground cayenne
  • 1 (15 ounce) can tomato sauce
  • 1 1/2 cups water

Remaining Ingredients 

  • 810 tortillas
  • 1/2 cup cheddar cheese, for topping
  • Avocado, Créme, Thinly sliced red onions, for topping

Instructions

  1. Preheat oven to 400 degrees F.
  2. Make the enchilada filling. Heat the butter in a large skillet over medium heat. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt. Stir, then simmer for 10 minutes, stirring occasionally, until very soft and lightly browned. Add the spices and let cook another 2-3 minutes, then remove from heat.
  3. Make the sauce. Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the remaining spices and toast until fragrant, another minute or two. Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes. Season as needed.
  4. Place a thin layer of the enchilada sauce on the bottom of a casserole pan and set aside.
  5. Assemble the enchiladas. Add the 1/4 cup cheddar cheese and a few spoonfuls of the sauce to the cooked zucchini mixture and stir together so that the cheese is melted and the sauce is wet. Place a tortilla on a flat surface, then place a large scoop of the zucchini mixture on top. Wrap tightly and place seam-side down in the prepared pan. Repeat with the remaining tortillas, wrapping, and placing seam-side down in the pan.
  6. Cover the enchiladas with the remaining sauce, then cover with cheese- if desired. Lightly tent with foil, then place in the oven for 20 minutes until hot and cheese is bubbly. Remove from oven and top as desired. I love these most with thinly sliced red onions and avocado!

Notes

To make these vegan, use a vegan shredded cheddar cheese.

Keywords: zucchini enchiladas