D and I are always on the lookout for really good food, especially if its vegetarian. Recently, our friend Amber posted her Cheesy Vegetarian Enchiladas that instantly had us drooling. So after the go ahead from Amber we decided to share it with you. Hope you enjoy!
I had a variety of fresh veg in my fridge that I needed to use up, so I decided to make enchiladas using it all. I absolutely adored these enchiladas as did the rest of my gang. I hope you enjoy them as much as we did!
- 1 tsp olive oil
- cooking spray
- 2 scallions, chopped
- 1 clove garlic, finely chopped
- 2 squash (or zucchini), grated
- 1 large tomato, diced
- 2 chilies, diced
- 1 1/2 cups baby spinach, chopped
- can of enchilada sauce
- 4 large tortillas
- sea salt and fresh ground pepper
- 1 1/2 cups grated cheese of your choice (I used pepper jack)
- Any other toppings you may want, including sour cream, salsa, etc.
Spray baking dish with nonstick spray. Preheat oven to 350 degrees.
In a nonstick skillet, saute peppers and garlic in olive oil over medium heat for about 3 minutes. Add squash, tomatoes, salt, and pepper to taste and cook about 3-4 minutes. Add baby spinach and cook just until wilted.
Remove from heat and add about 1/2 cup cheese. Mix well.
Spoon mixture into each tortilla, roll and place seam side down in baking dish.
Top with enchilada sauce and remaining cheese and bake until hot and cheese is melted, about 15-20 minutes.
Serve with any toppings you wish. Enjoy!
For more on Amber and her adventures, stop by Peaceful Wishing