These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
Category: not set
Cuisine: not set
3 medium zucchini quartered lengthwise and sliced
1 poblano pepper seeded and chopped
8 ounces sliced fresh mushrooms
8 ounces cherry tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco or feta cheese divided
1/2 cup minced fresh cilantro divided
2 tablespoons lime juice
14 corn tortillas (6 inches) warmed
1 can (15 ounces) enchilada sauce
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