vegetable enchiladas;

A vegetarian take on enchiladas with corn, red peppers, zucchinis, and onions mixed with a cheesy bean filling, wrapped in warm tortillas and smothered with store-bought enchilada sauce.

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This recipe is pretty much a straight adaptation of my original enchiladas (recipe) post, but subbing the beef for sauteed vegetables.  If I’m being honest, I do like the beef a bit better.  But this is still mighty delicious, and if I’m going to try eating more vegetables, I will sit down to eat this quite happily.  I’m trying to incorporate a “Vegetarian Monday” into my schedule, so trying to come up with tasty vegetarian recipes to share in the healthful category!

I went for corn, onions, peppers, and zucchini for this filling, though of course you can use whatever you have on hand.  Broccoli, tomatoes, sweet potatoes, carrots, the sky is the limit!  I think it would be fun to experiment with some different flavors like sweet potatoes in these.  But this time I stuck to my favorites and what I think of as slightly more traditional “tex mex” vegetables.

Let me know what vegetables you use when you try this recipe!  I’m always curious to hear how things turn out.

Related posts:

enchiladas; crustless vegetable quiche; enchiladas verdes; vegetable fried rice; southwest dip cups;