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
INGREDIENTS
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
DIRECTIONS
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.
Related Posts
Live Purely with Sara Cullen
Reinventing the Multivitamin With All Food and No Filler
Broccoli Feta Bake with Sun-Dried Tomatoes and Chickpeas
This recipe calls for less than 10 ingredients and it has become one of my go-to's.
How To Make The Perfect Acai Bowl
Açaí bowls are one of my go-to breakfasts.