Farmers Market Enchiladas

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

3 medium zucchini, quartered lengthwise and sliced

1 poblano pepper, seeded and chopped

8 ounces sliced fresh mushrooms

8 ounces cherry tomatoes

1 tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon cayenne pepper

2 cups shredded Monterey Jack cheese

1 cup crumbled queso fresco or feta cheese, divided

½ cup minced fresh cilantro, divided

2 tablespoons lime juice

14 corn tortillas (6 inches), warmed

1 can (15 ounces) enchilada sauce

Directions at tasteofhome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer