Mexican Asparagus and Zucchini Enchiladas Recipe Video

Enchiladas are a wonderful combination of corn tortillas that can be stuffed with an assortment of fillings, smothered in a spicy tomato sauce and baked.

Summary

Preparation Time25 MinCooking Time45 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
TasteMethod
DishVegetarian

Ingredients

 Corn tortillas12 , wrapped in foil, heated in the oven
 Onion1 Medium, diced
 Garlic1 Clove (5 gm), minced or pressed
 Asparagus1⁄2 Pound, cut in 1 inch pieces (Half Bunch)
 Mushrooms10 , sliced
 Safflower oil2 Tablespoon
 Zucchini1 , diced
 Carrot1
 Olives15 Ounce (1 Can)
 Oregano1 Teaspoon
 Cumin1 Teaspoon
 Chili powder2 Teaspoon
 Dried parsley2 Teaspoon
 Jalapeno peppers6 Ounce (1 Can, Mild)
 Soy cheese10 Ounce, shredded
 Enchilada sauce4 Cup (64 tbs) (One 32-Ounce Can Or One Batch)

Nutrition Facts

Serving size

Calories 407 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1164.9 mg48.5%

Total Carbohydrates 69 g23%

Dietary Fiber 9.7 g38.9%

Sugars 6.2 g

Protein 13 g25.3%

Vitamin A 114.3% Vitamin C 48%

Calcium 15.9% Iron 36%

*Based on a 2000 Calorie diet

Directions

Pre-heat the oven to 200 degrees.
Wrap the tortillas in the foil and place in the oven.
Dice the onion, slice the mushrooms, mince the garlic, remove the tough ends off the asparagus and chop into 1 inch pieces.
Warm the oil in the pan and add the onion, garlic and mushroom. Cook on low until soft and aromatic. Add the asparagus and cook for 1 minute.
While the vegetables are cooking, grate the carrot and cheese and dice the zucchini.
Add the sauteed veggies to a bowl and add carrot and zucchini. Mix in the spices and the jalapenos, if using.
Remove the tortillas from the oven and increase the oven temperature to 350 degrees.
Set up your counter top with the warm tortillas, a 9 x 13 baking pan, the grated "cheese," the enchilada sauce and the filling.
Take one tortilla and place it in the pan. Using a ladle or a spoon, put 2-3 tsp of sauce down the middle of the tortilla. Add 3-4 tablespoons of filling. Sprinkle some "cheese" on top. Roll the tortilla and place the seam side down in the pan. Continue until all 12 tortillas are filled.
Smother the enchiladas with the rest of the sauce, making sure all of the corners and edges are covered. If you have extra "cheese," you can sprinkle it on top.
Place into the oven and bake for 30-40 minutes, or until the sauce is bubbling.

Editors Review

Make tasty Mexican Meal in minutes with this simple asparagus and zucchini enchilada recipe. This video features the step by step procedure of making perfect and delicious enchilada. Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!
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