For another great Vegetarian option try my Cheesy Zucchini Bake, or my 10-Minute Mushroom Marsala Gnocchi. I love Mexican pottery it’s so versatile plus I love all the colors too!! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Never would have thought to add white beans in enchiladas, but they are so creamy and delicious with the spinach and salsa verse. Change ). We literally ate the rainbow with this meal.....and it has seriously never tasted so good. (let’s be honest we don’t always have time or the desire to fry so warming the tortillas in the microwave is fine too). Repeat. This looks and sounds so good! olive oil and spread on a large rimmed baking pan. I’m always happy to meet a fellow Mexican food lover too. Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ cup roasted vegetable mixture. Change ), You are commenting using your Twitter account. ★☆ If you don’t, then I recommend removing the seeds from all of the jalapeños. Smothered in sauce and pepperjack cheese, these salsa verde enchiladas are what weeknight dinner dreams are made of. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Mexican cuisine is my favourite! I am nothing short of obsessed with Tex-Mex food. This recipe is a keeper! I LOVE roasted veggies and could eat them alone for a meal but I think they are perfect in this! I’m really looking forward to making this for a friend. Since we had some type of meat with most dinners, I ended up eating a lot of sides. And you just can't go wrong with roasted veggies. ★☆ Bake at 350 degrees for 30 minutes or until cheese is fully melted. If you like salsa verde enchiladas, then you’ve gotta try these! My goal is to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Cover the baking dish with foil and bake at 350 degrees for 10 minutes, remove foil and bake for another 5 minutes. In a large skillet heat up a good drizzle of olive oil and cook the mushrooms until golden brown, then add in the diced onion and sauté until tender and slightly caramelized. Are there other vegetables to add you recommend? Hope your week is going well… xo, Thanks for pinning Rhonda Delish!! Throw tomatillos, jalapeños and poblano peppers on a sheet pan- drizzle with oil and spices, then roast until softened. Hi Sarah; I feel for your friend as so many recipes (especially mine!) Freeze up to 3 months. My name is Melody and I am the cook and blogger behind Meals With Mel. I can't wait to try this, Cathy. Place the tomatillos, jalapenos, poblano pepper on a baking sheet and drizzle with 1 tablespoon of the oil and a pinch of salt. But the way I see it if you grill it they will come and they will eat. Char the peppers until black on all sides. Repeat with remaining tortillas and filling. Even my husband who DOES NOT eat his vegetables liked this one!! So the other day while chowing down on a piece of grilled Mexican Style Street corn I though… Mmm wouldn’t this make for a delicious Enchilada. Hope you are having a good week . It’s only 7 days (including today) until Cinco De Mayo . As for the cans of green chiles, which size should it be? These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. Though, the beans in this provide both fiber and protein, so they should be filling enough. Definitely adding this to our "no meat meals" list! You’ve been busy! For years I couldn’t figure out why I didn’t love enchiladas; everything that should be there was. Carefully pour in the hot saffron vegetable broth (it’s going to violently bubble and hiss) into the rice and bring to a boil. If you like these salsa verde enchiladas, then you’ll love my other enchilada recipes: Sweet Potato and Black Bean Enchiladas, Instant Pot Quinoa Enchiladas, Veggie Fajita Enchiladas and Zucchini Enchiladas. Place filling on tortillas, roll up and arrange in pan, seam side down. Remove from oven; reduce oven temperature to 350 degrees. In a larger sauce pan set over medium heat melt the butter and toast the rice until opaque and smells slightly nutty. Thanks!--Meryl, Looks like a great recipe! I would like to make these for a friend who is allergic to garlic and onions….makes it a bit trickier? Luckily, one thing my kids LOVE is roasted vegetables. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Season with salt & black pepper (to taste) and add additional jalapeños to reach desired heat level and puree (see note below). I’ve made this several times; definitely a keeper! For my dairy-free friends, I tried making these without the cheese and honestly, I think the cheese adds so much flavor and texture. But alas, they are carnivores through and through. ★☆. Because the only thing better than a delicious pan of rainbow-colored roasted veggies is roasted veggies stuffed inside white corn tortillas, topped with creamy chile verde sauce and gooey, melted Monterey Jack cheese. Add in the garlic, corn, diced zucchini, diced jalapeño and red bell pepper. Cheese, check. Seriously, you guys. Topped with spicy pepperjack cheese! To bake, remove plastic wrap, recover with aluminum and bake for 30 minutes. I would normally half the recipe, but since I have to buy all the different produce items anyway, it would be easiest to freeze... My family loved these, the creamy sauce was really good and we added queso fresco cheese. Roast for 30 minutes, stirring halfway to prevent burning. Whose ready to get this party started? Post was not sent - check your email addresses! Hi Sharon- you can either bake before freezing or have them bake straight from frozen. . My family would love this recipe. My mom made it clear that she would not be making me separate meals (which, as a mom, I totally understand)....so it was up to me to make it work. Thanks for stopping by!! Learn more about Alex. I always wanted to go vegetarian as a child but my mom said the same thing as yours I waited until high school to convert but I have never gone back and I would LOVE these enchiladas!! So nice of you to bring this by Fiesta Friday! Your email address will not be published. Which means I need to choose my meatless options wisely! Cover with remaining sauce and remaining cheese. ( Log Out / The Ultimate Plant-Based Protein Cookbook + Course. Sprinkle on a little cheese followed by 2 spoonfuls of the grilled vegetable filling. Preheat the oven to 425 degrees. are filled with garlic and onion. . The dinner plates are my NEW obsessions from pottery barn I have a slight problem collecting dishes… Ok place settings…. Learn how your comment data is processed. Vegetarian Black Bean and Quinoa Enchiladas. . I made this (but neglected to take a photo). Tag @delishknowledge on Instagram and hashtag it #delishknowledge. Yummy filling, check. Love your photos! ★☆ Allow the Enchiladas to rest for a couple of minutes. Grill the corn and zucchini until they both have good color and a little char on all sides. If you are sensitive to spicy food or are not sure how hot you want your salsa start with 1 pepper in your salsa and adjust it from there. I’m glad to have found your blog – and I love this recipe and almost anything Mexican! Top the enchiladas with the remaining salsa verde and cheese. Thanks for the recipe. I’m completely ga-ga over tacos, but thought enchiladas were completely overrated. Happy FF and I’m off to explore your blog, Thanks so Much Mollie While it’s not always the “easiest” way for grilling, charing, and roasting vegetables I like to use a charcoal grill because it adds the most favor. Love your rainbow of veggies! However, if you are planning on making these and freezing them or, making them and reheating- then I prefer a corn/flour blend. Roll tightly and place seam-side down in 9x13 inch pan. Hiding veggies in Enchiladas worked! Instructions. **This recipe will also be shared on Fiesta Friday. Any suggestions on substitutions to add flavor? If my dinner menu included amazing dishes like this I'd be a vegetarian too!! I have read this recipe three times and I can’t figure out where the 2 Tbsp. My vegetarian ways continued through high school and college, and then, for some reason, as I was getting ready to graduate from college, I decided to call it quits. For best results lightly fry them until just tender and pliable, about 15 seconds. When it come to food sometimes I just get lost on a foodie tangent in my own head. (and get a free 7-day plant-based protein course). Change ), You are commenting using your Google account. I gave up vegetarianism as well (threw the towel in just before getting preggo) but I too have a soft spot in my heart for truly veggie dishes! 19 Comments. Melody. I love how healthy it all is! Change ), You are commenting using your Facebook account. Grilled Vegetable Enchiladas With Roasted Poblano Salsa Verde Makes 12 Enchiladas You have hit a home-run with all these great Mexican dishes. It has been a busy week but I’ve had so much fun with it. Pre-Heat the oven to 350 degrees and grease a large baking dish. Thanks. This information will not be used for any purpose other than enabling you to post a comment. I’ve made these vegetarian enchiladas verdes three times now and… I think I prefer them with corn tortillas better.