Favorite use of Farmer’s Market vegetables before they get past their prime. Swap out any of the veggies for others. We love using Kale, Mushrooms, even Brussel sprouts in the fall.
Enjoy with a carrot margarita.
2 small zucchinis, roughly chopped into a ½ inch pieces
1 red bell pepper, remove seeds, chopped into ½ inch pieces
14 oz corn kernels
½ chopped red onion
2 cups halved cherry tomatoes
½ cup chopped cilantro
2 cups shredded Mexican cheese blend, we like Tillamook
12 flour tortillas
1 tablespoon olive oil
1 clove garlic minced
1 can or jar of enchilada sauce, we like Siete or Trader Joes
Preheat oven to 375.
Saute onion and garlic in a large pan with olive oil. Once it starts to soften, add zucchini, corn and bell pepper. Cook for 5 minutes, season with salt and pepper.
Add cooked vegetables to a large bowl, mix in cherry tomatoes and cilantro. Scoop out a ½ cup and reserve. Add 1 ½ cups of cheese to bowl, mix well.
Take 2 tablespoons of the enchilada sauce and spread onto the bottom of a 13 x 9 inch casserole pan. Place ½ cup of the vegetable and cheese mix into the center of the tortilla. Roll tortilla and place into casserole, seam side down. Once casserole is filled with all rolled tortillas, spoon remaining enchilada sauce on top. Cover with ½ cup cheese and ½ cup veggie mix.
Bake for 20 minutes.
