I have a new favorite. An absolute new favorite. It combines all of my favorite things into one dish. Are you ready? Grilled Vegetable Enchiladas. Grilling. Vegetables. Mexican. Summer. Does life get any better than that? Maybe if you pair it with a bowl of guacamole it does.
Take advantage of the summer produce and fire up your grill. Your taste buds will thank you for this flavorful dish. You kids may even thank you for getting them to eat their vegetables. We can dream anyway right? A bit of anything can sneak into this dish. I was hesitant about the carrots at first but thought they were a great addition. So if you have some vegetables that need used up or are looking for a fun EASY summer recipe. Look no further.
I love how quick and easy this dish comes together. I love it way more than any chicken enchilada I have ever had before. This dish was first inspired by our Anniversary trip to Jackson Hole this spring. I had a vegetable enchilada and ever since then that has been on my mind.
This recipe is a bit lighter than the one I ate at the Merry Piglet so if your are looking for that traditional creaminess that comes with enchiladas you may need to add a bit more cheese and sour cream than the recipe calls for. I love it this way because it is light and filling. You leave the table full and don’t feel like you just ate a grease bomb. You are welcome. Plus this recipe is perfect for a summer evening outside on the patio. We love it!
Yield: 6 servings (6 enchiladas)
Time: 30 minutes
- 6 flour tortillas
- 1 small head broccoli, chopped
- 1 small yellow squash, chopped
- 1 red pepper, seeds removed & chopped
- 2 large carrots, chopped
- 1/2 onion, chopped
- 2 T olive oil
- salt and pepper to taste
- 1 tsp red chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 can black beans
- 1 can corn
- 1 can mild red enchilada sauce
- 1 c shredded cheese
- 1 tomato, chopped
- 1 avocado, chopped
- fresh cilantro, chopped
- shredded cheese
- sour cream
- Outdoor Grill
- Vegetable grilling pan, or a large piece of tinfoil
- Step 1
Preheat grill. Wash and chop all vegetables into similar bit size pieces and mix in a large bowl. Add olive oil to vegetables and stir coating all of the vegetables with oil.
Mix salt, pepper, and seasonings in a small bowl. Sprinkle over vegetables and stir, coating all of the vegetables with seasoning. If you want a more powerful punch, you may want to add a bit more than is called for.
Open and drain the can of black beans and can of corn. Add them to the vegetable bowl. Stir until everything is evenly distributed.
- Step 2
If your vegetable grilling pan has small enough holes the corn and black beans won’t fall through you can grill directly on the pan. If yours has larger holes (like mine) or you don’t have one at all just double up or triple a piece of tin foil creating your own little pan.
Grill the vegetables on your pan (or foil) over medium heat for 12-15 minutes. Stirring every couple of minutes. Its better to watch too close because the broccoli and squash tend to burn if not watched. I speak of experience. You want your vegetables to be slightly crisp, not limp and squishy.
- Step 3
While the vegetables are grilling. Heat up the enchilada sauce, prepare any garnishments, and heat your tortillas in the microwave.
When vegetables are done divide the grilled vegetables over the tortillas. Sprinkle with cheese and roll closed. Drizzle the enchilada sauce over the enchilada. Top with any garnishments and enjoy!
I could eat these enchiladas every day. They are quick and easy to make but most of all they are as delicious as they look.