Tex-mex Vegetarian Enchiladas
These vegetarian enchiladas are filled with healthy veggies and great for an easy weeknight meal.
- 1 white onion diced finely
- 1 yellow squash diced
- 2 zucchini diced
- 2 tbsp garlic minced
- 1/4 cup corn fresh, frozen, or canned
- 8 corn tortillas
- 1.5 cups Mexican blend cheese
- 2 cans tex-mex style enchilada sauce
Using a little bit of oil, fry your tortillas in a skillet until they are firm, be careful not to get them too crisp. Fry only until they are firm. Set them aside to cool.
Next, add the diced squash, zucchini, onion, corn, and garlic to a skillet with about two tablespoons of olive oil.
Cook on medium until the onions, zucchini, and squash are tender.
Once your cooked ingredients are cool enough to touch, spray an oven safe casserole dish with non-stick spray.
Fill your tortillas with the vegetable mixture and roll them.
Pour your tex-mex enchilada sauce over the filled tortillas.
Cover with cheese.
Cover your casserole dish with aluminum foil and bake for 20 minutes at 350 degrees. Remove the foil and cook for an additional ten minutes or until cheese is nicely melted.