Grilled Vegetable Enchiladas Recipe {Gluten-Free}
This recipe combines tender grilled vegetables, flavorful green enchilada sauce, and melty queso fresco for a delightful enchilada dish. Perfect for a satisfying and tasty meal that's sure to please your taste buds!
— Constant Cookbook
Ingredients
- 1 zucchini
- 2 portobello mushrooms, stems & gills removed
- 1 red bell pepper, seeded & quartered
- 2 tbsp + 2 tsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp ground pepper
- 2 ¼ cup green enchilada sauce, divided (gluten-free variety)
- 8 white corn tortillas
- 3 oz. crumbled queso fresco, divided
- ¼ cup minced cilantro. divided
- Chopped tomatoes, if desired
- Sliced avocado, if desired
Instructions
- Preheat the grill to medium heat.
- Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the zucchini slices, mushrooms and red bell pepper on a baking sheet. Brush on both sides with olive oil and season with ground cumin, salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 3 minutes per side for the mushrooms and red bell pepper, and 2 minutes per side for the zucchini. Cut the mushrooms into 8 strips and the bell pepper into 16 strips.
- Lightly coat a 9- by 13-inch baking dish with cooking spray. Spread ½ cup of the green enchilada sauce on the bottom of the dish.
- Pour 1 ¼ cups enchilada sauce in a shallow dish.
- Heat a small skillet over medium heat. Working with one tortilla at a time, heat the tortilla in the skillet for 5 seconds per side to soften. Dip the tortilla into the enchilada sauce in the shallow dish, coating both sides.
- In the center of each tortilla, arrange 1 portobello strip, 2 bell pepper strips and 1 zucchini piece. Divide 2 ounces of the queso fresco and 3 tablespoons of the cilantro between the enchiladas.
- Roll the enchiladas and arrange, seam side down, in the prepared baking dish.
- Spread ½ cup of the enchilada sauce over the enchiladas and top with the remaining queso fresco.
- Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
- Garnish with the remaining cilantro. Arrange the tomatoes and avocado over top, if desired. Serve.
Cook Time
28M
Prep Time
PT20M
Yield
8 enchiladas
Nutrition
- Serving Size: 1 Enchilada
- Calories: 139.7 kcal
- Carbohydrate Content: 20 g
- Protein Content: 3.5 g
- Fat Content: 6.1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 3.4 mg
- Sodium Content: 441.7 mg
- Fiber Content: 2.5 g
- Sugar Content: 2.5 g
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