Spring Veggie Enchiladas

Vegan, Gluten-Free // Makes 6-8 Servings

We put our Purely twist on the classic south-of-the-border favorite! These Spring Veggie Enchiladas feature ripe zucchini, fragrant garlic and poblano pepper.

Prep time: 15 min
Cook time: 25 min

Spring Veggie Enchiladas


1 poblano, seeds removed and diced
1 zucchini, thinly sliced
2 cloves garlic, minced
3 tbsp olive oil, separated
Salt and pepper to taste
9 corn tortillas
½ cup vegan cheddar cheese
¼ cup cherry tomatoes, halved
¼ cup radishes, sliced
Dollop vegan sour cream
½ avocado, sliced
Handful baby spinach


1. Preheat the oven to 375F.
2. In a six inch cast iron skillet over medium heat, add 1 tablespoon oil, poblano and zucchini and cook until tender. Add in the garlic and cook just until fragrant. Season with salt and pepper and transfer to a plate.
3. Brush both sides of the tortillas with remaining olive oil and arrange three of them at the bottom of the skillet. Top with ⅓ of the cooked veggies and cheese. Add another layer of tortillas and repeat until you have used all the tortillas. Bake until golden brown, about 20-25 minutes.
4. Top with tomatoes, radishes, sour cream, avocado and baby spinach before serving.

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