Vegetarian Enchiladas

May 1, 2024

2 min read

Updated: 2 days ago

If you're looking for a classic Mexican comfort dish, enchiladas are a perfect choice. These enchiladas are delicious and cheesey, and they are also packed with vegetables for a healthier take on a classic recipe.

Whether you need a recipe to serve a crowd, you're looking for a new meal to make during the week, or you want to find a way to sneak more vegetables into your family meals, this is a great recipe to keep in your back pocket. Using ingredients sourced from produce stands in Suisun Valley makes this recipe extra fresh and delicious!

Makes 1 1/2 dozen enchiladas.

For the enchiladas:

1 medium zucchini from Larry's Produce

2 medium green bell peppers from Robledo's Produce

2 large carrots from Larry's Produce

2 cups sharp cheddar cheese, shredded

1 1/2 dozen corn tortillas

For the sauce:

1/2 cup grass-fed butter

1/3 cup all purpose flour

1 tsp garlic powder

1/4 tsp ground cayenne pepper

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground pasilla pepper

1 tsp ground New Mexico chili

1/2 tsp salt

1/2 tsp fresh-ground black pepper

2 cups water

For the Toppings (Optional):

1 sliced jalapeño from Robledo's Produce

1 sliced avocado from a local farm stand

1/3 cup diced garden shallot

1/4 cup cilantro from Larry's Produce, stems removed

Use organic and/or locally-sourced, in-season ingredients when possible.

Melt butter in a large pan on medium heat. Mix flour and seasonings in a small bowl.

Once the butter is melted, reduce heat to to low.

Slowly pour the flour and spice mixture into the melted butter. Stir constantly until thoroughly mixed. The mixture should look like paste.

Add the water to the pan slowly. Stir the enchilada sauce frequently until you get a smooth consistency. Remove from heat.

The sauce gets a nice orange color from the addition of a mild, red chili such as ground New Mexico chili.

Preheat oven to 375 degrees. Cut the zucchini, bell pepper, and carrots into quarters and mix them in a small bowl.

Layer corn tortillas in a 9x13 inch glass baking dish. Spread sauce on the tortillas. Top tortillas with mixed vegetables. Sprinkle cheese on top of the vegetables. Add another layer of corn tortillas and sauce. Top with more cheese.