Funky Vegetable Enchiladas

I would tell you that I read a recipe, went to the grocery store to purchase all necessary ingredients, and cooked up a delicious dinner. But that didn’t exactly happen.

During a impromptu grocery trip this afternoon, I remembered the ‘Veggie Enchilada’ recipe I pinned last night. It sounded very yummy, so I tried to remember the ingredients off the top of my head. This recipe calls for a sauce and a filling which made me sort of nervous. However after throwing all of the ingredients in the buggy I felt confident this recipe would turn out great.

Unloading the groceries and placing them into the fridge and pantry until dinner time, I still felt sure I did a great job of remembering the recipe. When 6:30 rolled around and I started prepping the ingredients, I realized I may have merged two different recipes into one.

Example 1: The sauce calls for a can of tomato sauce and I bought black bean and corn salsa.

Example 2: The filling calls for a jar of green chiles and I bought a can of rotel tomatoes with green chiles.

Example 3: The recipe calls for two onion, one zucchini, and one green pepper. I bought two onions, one zucchini, TWO green peppers, and a avocado.

Example 4: The recipe calls for a mexican cheese blend and crumbled queso fresco or feta. I bought a mexican cheese blend and nothing else. Thankfully I had a half block of pepperjack cheese that I attempted to ‘crumble’.

The amateur cook in me always frets when not having every.single.ingredient the recipe calls for. When cooking I always JUST GO WITH IT though, because you win some and you lose some. All the while, you definitely learn some. And that I did. I followed every step to prepare the sauce as instructed. I thought surely the can of rotel tomatoes would be fine as a tomato sauce substitution. WRONG. One taste of the sauce was all it took to forget the 10 minutes of preparation that just passed and open the container of salsa to use instead.

Despite the sauce fail and the unrelatable ingredients, it ended up tasting very good. You really can’t go wrong with vegetables wrapped in mini corn tortillas and covered in cheese and salsa.

Veggie Enchilada

Adapted from Apple A Day

Serves 4, or 2 with a half pan of leftovers 😉


A container of fresh black bean and corn salsa


1 (15 oz.) can black beans, drained and rinsed
1 TBSP canola oil
1 medium onion, chopped
1 bell pepper, seeded and chopped fine
1 zucchini, seeded and chopped
3 cloves garlic, minced
1 1/2 c. enchilada sauce salsa (above), divided
1 1/4 c. finely crumbled queso fresco or feta cheese 1 c crumbled pepperjack cheese, divided
3/4 c. minced fresh cilantro, divided
salt and pepper, to taste

For assembly:

6 (6-in.) corn tortillas
1 c. shredded Mexican blend cheese

*Note: The original recipe calls for 16 (6-in.) tortillas, and I only used 6 tortillas to serve the two of us. I obviously had leftovers of the enchilada filling. I would recommend refrigerating the left-overs no longer than 4 days or freezing it for later use.

1.) Preheat oven to 450 degrees Fahrenheit. Transfer half of the can of black beans into a small bowl. Smash beans with fork just until smooth. Set aside.

2.) Add the oil to a large skillet and heat over medium-high heat. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

3.) Transfer the veggie mixture to a large bowl and stir in 1/2 container of the salsa, one cup chopped pepperjack cheese, and 1/2 cup cilantro. Season with salt and pepper to taste.

4.) To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place a generous 1/4 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 8 x 8-inch baking dish, seam side down. Repeat with the remaining filling and tortillas.

5.) Pour the remaining salsa over the enchiladas, spreading evenly. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with queso fresco or feta and cilantro for garnish. Top with plain greek yogurt.

And if you need someone to chop your vegetables before cooking let me know. I have a boyfriend who demanded he prep the vegetables, because I “chop vegetables funky.” Noone wants to eat funky vegetable enchiladas I suppose.

3 thoughts on “Funky Vegetable Enchiladas

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