Vegan Summer Enchiladas

Vegan Summer Enchiladas

Prep Time: 40 min Cook Time20 min Total Time: 60 min Servings: 8

Here at This and That Kitchen, we are always excited when we get the chance to fire up our grill! After a long week, we absolutely love sitting out on our deck with a couple of beers or a great cocktail (like our favorite margarita!) while we grill up a bunch of veggies that make our neighbors start peeking over to see what smells so good! It is this love for summer grilling that led us to create what we call our Summer Enchiladas, our take on traditional enchiladas using summer veggies and throwing them on the grill to get that great smoky, grilled flavor! And don't worry - if you don't have a grill, you can very easily roast or sauté the veggies instead! One of the best things about this recipe is that it makes several servings, which makes it perfect for meal prepping! When we know that we have a busy work week ahead of us, we often turn to this recipe because it's SO easy to throw together on Sunday afternoon - and we know we will have a filling, hot meal waiting for us when we stumble home after long days at work! It's a win-win all around! 

Pairings:

Ingredients:

For Enchiladas:

  • 2 zucchini squash, cut in half lengthwise
  • 2 portobello caps, stems removed
  • 3 ears of corn, shucked and silk removed
  • 6 cloves of garlic
  • 2 red bell peppers, seeds removed and cut in half lengthwise
  • 1 Vidalia onion, cut in half
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • Fresh-cracked black pepper to taste
  • 20 (9-10 inch diameter) large flour tortillas
  • 12 oz enchilada sauce (we use Trader Joe's Enchilada Sauce!)
  • 1 batch 20-Minute Vegan Queso 

For Topping:

  • Fresh cilantro
  • Vegan sour cream
  • Sea salt
  • Fresh lime juice

Instructions:

  1.  Heat grill on high for 5 minutes with the lid closed. Once the heat has built up, arrange the zucchini halves, portobello caps, ears of corn, red bell peppers, onion, and garlic cloves on the grill. Tip: Put the veggies that take longer to cook - like onion, corn, and zucchini - towards the back of the grill where it is hotter. Additionally, in order to prevent the garlic cloves from falling into the grill, create a small foil packet that resembles a small boat. You can put the garlic cloves in the packet and place it directly on the grill!
  2. Keep the grill closed as the veggies cook. As they begin to char, rotate them to an uncooked surface. Once the veggies have a good char and are cooked throughout, remove from grill and allow to cool. Tip: Some veggies will take longer to cook, so you may end up removing them from the grill in waves. We recommend grabbing a beer and hanging out at the grill so you can remain attentive to prevent over-cooking your veggies!
  3. Preheat oven to 375° F (190° C). While the veggies cool, make a batch of our amazing 20-Minute Vegan Queso
  4. Once all the veggies are cool enough to handle, chop the zucchini, mushrooms, bell peppers, garlic, and onions, and place them all into a large bowl. Carefully cut the corn off the cob and add to the bowl of veggies.
  5. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper onto the veggies and mix until everything is thoroughly coated. 
  6. Grab a 10x15 glass pan and pour a couple tablespoons of enchilada sauce into the pan. Use a cooking brush (like this one!) to cover the entire interior of the pan with the sauce. 
  7. Set up an enchilada assembly line with your bowl of veggies, tortillas, and queso in front of you. Assemble the enchiladas by spreading a dollop of queso in a straight line across the center of the tortilla and scooping a large spoonful of veggies on top of the queso, keeping everything in a relatively straight line. 
  8. Now you are going to roll them like you would a burrito (with the ends tucked in). Tip: Most people don't tuck in the ends and instead roll them similar to a taquito, but I like to tuck the ends in so that all the delicious fillings stay inside! Feel free to use whichever method you prefer! Though this may seem tedious at first, by the end of the batch, you will be an enchilada-rolling master!
  9. Place the enchiladas seam-side down in the prepared pan. Once all the enchiladas are in the pan, pour the enchilada sauce evenly across the pan. Use your cooking brush to thoroughly coat all visible surfaces with the sauce. 
  10. Place the pan in the oven, and bake for 20 minutes uncovered. When done, remove and allow to cool for a few minutes.
  11. Top with vegan sour cream, fresh cilantro, sea salt, and a squeeze of fresh lime juice.
  12. Enjoy!

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