Veggie Enchiladas

These recipe is adapted from Nopalito – if you leave off the cheese they are vegan. Pick the prettiest veggies you can find at the farmers market – you can use any combo of veggies that is in season for this recipe.

Cilantro Salsa

  • 16 tomatillos, husked
  • 4 jalapeños
  • 4 cloves garlic
  • Salt
  • 1/4 c cilantro
  • 1/4 c white onion

In a medium pot, combine tomatillos, jalapeños and garlic, cover with water and bring to a boil, then simmer for 15 minutes.

Drain and add to blender with the remaining ingredients, blend till smooth. Chill until ready to use.

Enchiladas

  • Oil for cooking
  • 1 c onion, diced
  • 1 garlic, minced
  • 1 1/2 c carrots, diced
  • 1 1/2 c small cauliflower florets
  • 1 1/2 c zucchini, diced
  • 1 1/2 c broccoli florets
  • 1 batch salsa (above)
  • 12 corn tortillas
  • 3 c jack cheese, shredded

Preheat oven to 350. In a large skillet or Dutch oven heat 1/4 c oil over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining veggies, raise heat to high and cook for 10 minutes, stirring occasionally, until al dente. Add salsa to the pan and bring to a boil, then turn off the heat.

In a dry pan, heat tortillas over medium heat until soft – about 1 minute per side.

Scoop 1/4 mixture into tortilla and fold or roll and place in a baking dish, repeat. Pour any remaining filling and salsa over the top and sprinkle with cheese. Bake for 20 minutes until heated through and cheese is melted.

Serves 6.

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