Name: Kick Ass Zucchini Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 medium sized zucchinis (quartered); 1 bell pepper (diced); 1 medium sized yellow onion (diced); 1 cup colby jack cheese (you can mix in pepper jack too, for an additional kick); 8 medium sized tortillas; 2 c. (16 oz) enchilada sauce (see my recipe); 1/2 tsp salt; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; 1/2 tsp garlic powder

Kick Ass Zucchini Enchiladas

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Spicy and super fresh vegetarian enchiladas, that blend all the great flavors of Mexican dishes together, into a deliciously cheesy and filling meal. The mix of zucchini, peppers, and beans creates a great texture along with the soft crunch of the tortillas and cheese.

Author: Joel
Prep Time: 10 min.
Cook Time: 25 min.
Total Time: 35 min.
Yield: 4 servings (8 enchiladas) 1x
Method: Bake
Cuisine: Mexican

Ingredients

Scale

Enchilada Filling

2 medium sized zucchinis (quartered)
1 bell pepper (diced)
1 medium sized yellow onion (diced)
1 cup colby jack cheese (you can mix in pepper jack too, for an additional kick)
8 medium sized tortillas
2 c. (16 oz) enchilada sauce (see my recipe)

Seasonings

1/2 tsp salt
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder

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Instructions

Preheat the oven to 375 degrees
Start by cutting up all the veggies (zucchinis, bell pepper, and onion)
Heat a large skillet, and add 1 tbs of oil.
Once hot, add the veggies, stirring occasionally, keeping the burner on a medium heat.
While those are cooking, mix the seasonings together in a small mixing bowl
Allow the veggies to cook 6-8 min. or until soft.
Add the seasonings to the veggies and stir until well coated
Add 1/2 cup (half) the monterry cheddar cheese and 1 c. enchilada sauce, to the mixture, stirring until well mixed. Remove the skillet from heat.
Grease a 13 x 9 baking pan and set beside the skillet.
Now spoon about 1/2 c. of the mixture into each tortilla, folding the tortilla around the mixture, and slightly rolling it, so that the seams are facing down, and place on the baking pan
Once all the tortillas have been placed on the baking pan, pour remaining enchilada sauce over them, followed by the remaining cheese. I like to add some pickled jalapenos here as well, to give it a little more kick.
Now throw that sucker in the oven for 15 min. You’ll know it’s ready when the exposed areas of the tortillas are slightly brown, and the cheese is golden brown.

Nutrition

Serving Size: 2 enchiladas

Find it online: https://www.hardyeatin.com/recipes/kick-ass-zucchini-enchiladas/