These veggie enchiladas are packed with garden favorites for a meatless dinner that's light enough for hot summer days and hearty enough for cooler weather.
Instructions
1
Season the vegetables
2
Preheat the oven to 400°F. In a large bowl, combine the zucchini, poblano peppers, mushrooms and tomatoes. Drizzle them with oil, then sprinkle them with cumin, salt and cayenne. Toss to coat the vegetables with the seasonings.
3
Roast the vegetables
4
Divide the vegetable mixture between two lightly greased 15x10x1-inch baking pans. Roast them for 15 minutes, then rotate the pans top to bottom. Roast them for an additional 10 minutes or until the vegetables are tender. Return the vegetables to the bowl and let them cool slightly.
5
Finish the filling
6
Stir in the Monterey Jack cheese, half of the queso fresco, half of the cilantro, and the lime juice.
7
Assemble the enchiladas
8
Place a scant 1/2 cup of the vegetable mixture off-center on each tortilla. Roll them up and place them in a greased 13x9-inch baking dish, seam side down. Top the enchiladas with the enchilada sauce, then sprinkle them with the remaining queso fresco.
9
Bake the enchiladas, uncovered, until they're heated through and the cheese is melted, about 20 minutes. Top them with the remaining cilantro.
