Vegetable Enchiladas 2 Recipe

  • 1 can Mexican style diced tomatoes
  • 1 onion, diced (small)
  • 2 cloves garlic
  • 10 mushrooms, diced (medium)
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 zucchini, diced (small)
  • 8 tortillas (corn or flour)
  • 1 can green enchilada sauce (large can)
Sauté the fresh vegetables and garlic in a little canola or olive oil. Once they begin getting soft, add the can of Mexican style diced tomatoes. Sauté until blended. You can add a little salt and pepper to enhance the flavor of the vegetables.

Spray a 9x13 baking pan with vegetable spray (like PAM). Put a portion of the vegetable mixture on a tortilla and roll and place into pan. Continue until completed. Pour the enchilada sauce on top. Bake at 350° for about a half an hour.

Vegan - as is

Vegetarian - add grated cheese on top of the vegetable mixture when rolling tortillas and on top of the dish after pouring the sauce on top.

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