Summertime brings with it an abundance of beautiful veggies, and zucchini is one of those that grows prolific with a large harvest from every plant. Here is a recipe that uses up at least 5-6 zucchinis in a delicious Mexican enchilada.

About the recipe

Mildly spiced, veggie-packed, light and delicious these enchiladas are the perfect summertime dish.  They are on the lighter side as I stuffed them with zucchini and mushrooms and a light dusting of cheese.  Since zucchini is mostly water one doesn’t feel weighed down after having these delectable enchiladas, so go ahead have two helpings if you like!

To make these enchiladas as delicious as possible I added mushrooms and garlic, a pinch of cumin, oregano and black pepper.  These can be made with or without the cheese – either way it’s going to taste outstanding. The best part of this recipe is it requires minimal effort and can be made in a time crunch.  Give it a try!

Mushroom Zucchini Enchiladas
makes 10 enchiladas

Ingredients:

• 5-6 zucchini cut into chunks
• 1 lb mushrooms cut in small pieces
• 2-4 garlic cloves minced
• 1 tsp oregano
• 1 tsp cumin powder
• 1/2 tsp black pepper
• 2 cups shredded Monterey Jack or cheddar cheese plus more to sprinkle on top of enchiladas
• 1 can Green enchilada sauce – I buy mine readymade from the grocery store
• 10 corn tortillas
• Salt to taste
• Olive oil
• Cilantro for garnish

Directions:

• Preheat oven to 400 degrees.
• In a sauté pan warm 2 tbsp olive oil and lightly fry garlic, then add the cut zucchini and mushroom.  Stir-fry the veggies for 7-10 minutes until the veggies are slightly tender.

• Add the cumin powder, black pepper, oregano and salt to taste.  Mix into the veggies and cook for another minute.  Turn the stove off.

• In a large baking dish spread a little olive oil at the bottom of the dish and pour a little of the green chili sauce to cover the bottom of the dish.
• Get ready to make the enchiladas.  Microwave the corn tortillas so they are soft and pliable.  Start stuffing the tortillas with veggies and a little cheese.  Roll and place in the baking dish.  Continue doing this until all the tortillas are stuffed.

• Top all the enchiladas with chili sauce, then with a sprinkling of cheese and a light dusting of black pepper.

• Bake in the oven for 30 minutes.  When they are ready garnish with cilantro and serve warm.

More veggie enchilada recipes

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Artichoke Kale Enchiladas

Roasted Veggie Enchiladas

Swiss Chard Enchiladas

Southwest Veggie Blend Spinach, Corn and Black Bean Enchiladas