vegetable enchiladas

Recipe adapted  from Wegmans.


For the veggies:

  • 1 cup frozen corn
  • 1/4 cup olive oil
  • 2 cups chopped red onion
  • 4 cloves garlic, minced
  • 2 cups diced carrots
  • 4 bay leaves
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 cup frozen cut green beans
  • 4 oz (about 1 cup) fire roasted portabella mushrooms
  • 1 cup fire roasted poblano peppers
  • 3/4 cup sliced jalapeño rings, drained and chopped
  • 1 tsp kosher salt
  • juice of 2 limes (about 1/4 cup)

For the enchiladas:

  • 8 oz shredded monterey or pepper jack cheese
  • 12 small corn tortillas
  • 16 oz green or red chile sauce
  • olive or vegetable oil for spraying tortillas
  • optional: cilantro and sour cream for topping


  1. Preheat oven to 400 degrees. Arrange corn on parchment paper-lined baking sheet in single layer. Roast about 12 min until lightly browned. Remove from oven; let cool.
  2. Heat oil in large pan on MED-HIGH; add onion and garlic. Cook, stirring occasionally, about 4 min until soft but not browned. Add carrots, bay leaves, cumin, and oregano. Cook on MED, stirring occasionally, 10 min.
  3. Add green beans, mushrooms, poblano peppers, jalapeños, and corn; increase heat to HIGH. Cook, stirring, about 5 min until mixture appears dry; remove bay leaves. Season with salt and lime juice.
  4. Preheat oven to 350 degrees. Cook each side of each tortilla over a medium flame until starting to lightly char. Spray the inside of each tortilla lightly with oil and add about 1/4 cup veggie mixture to tortilla; top with about 2 Tbsp cheese. Roll up; arrange seam-side down in 9×13-inch baking dish. Repeat process with remaining tortillas. Pour green chile sauce evenly over enchiladas.
  5. Bake 25 min; remove from oven. Garnish with cilantro and serve with sour cream, if desired.

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