Summer Veggie Enchiladas Cilantro Cream (Printable Version)
# What You Need:
→ Vegetable Filling
01 -
1 tbsp olive oil
02 -
1 small zucchini, diced
03 -
1 yellow squash, diced
04 -
1 red bell pepper, chopped
05 -
1 ear corn, kernels removed (or ¾ cup frozen)
06 -
1 small red onion, chopped
07 -
2 garlic cloves, minced
08 -
1 tsp ground cumin
09 -
½ tsp smoked paprika
10 -
Salt and black pepper, to taste
11 -
1 cup black beans, rinsed and drained
12 -
1 cup shredded Monterey Jack or pepper jack cheese
→ Enchiladas
13 -
8 small flour or corn tortillas
14 -
1½ cups enchilada sauce (store-bought or homemade)
15 -
½ cup shredded cheese (for topping)
→ Cilantro Cream
16 -
½ cup sour cream or Greek yogurt
17 -
¼ cup fresh cilantro, chopped
18 -
Juice of ½ lime
19 -
Salt, to taste
20 -
1 tbsp water (to thin, if needed)
→ Garnish (optional)
21 -
Fresh cilantro leaves
22 -
Sliced avocado or lime wedges
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C).
02 -
Heat olive oil in a large skillet over medium heat. Add zucchini, squash, bell pepper, corn, onion, and garlic. Cook 6–8 minutes, stirring often, until vegetables are softened.
03 -
Stir in cumin, paprika, salt, pepper, black beans, and 1 cup shredded cheese. Remove from heat.
04 -
Lightly grease a 9x13-inch baking dish. Spread ½ cup enchilada sauce on the bottom.
05 -
Divide veggie mixture among tortillas. Roll up and place seam-side down in the dish.
06 -
Pour remaining enchilada sauce over the top and sprinkle with ½ cup cheese.
07 -
Cover with foil and bake for 15 minutes, then uncover and bake another 10 minutes, until bubbly and golden.
08 -
Meanwhile, blend or whisk together all cilantro cream ingredients until smooth. Thin with water if needed.
09 -
Let enchiladas rest for 5 minutes before serving. Drizzle with cilantro cream and garnish as desired.
# Additional Notes:
01 -
Great way to use summer produce—add mushrooms, spinach, or tomatoes if available.
02 -
Make it vegan by using dairy-free cheese and yogurt.
03 -
Serve with a light green salad or Spanish rice.