Grilled Vegetable Enchiladas

More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

3 cups water

4 garlic cloves , peeled

1 lb fresh tomatillo, husks removed, washed and quartered

4 fresh jalapenos, sliced in half and seeded

2 ears fresh corn , grilled and removed from cob

2 medium yellow squash, sliced about 1/8 thick

2 dozen corn tortillas

1 red pepper, seeded and cut in half

3 tablespoons olive oil (for brushing the vegetables for grilling)

1 bell pepper , seeded and cut in half (yellow)

1 teaspoon salt

1 red onion , cut into rounds, and then in half

2 medium zucchini , sliced lengthwise about 1/8 thick

1 cup black beans , drained

1 eggplant (Sliced lengthwise about 1/4 thick)

1 poblano pepper, seeded and cut in half

1 cup monterey jack pepper cheese , shredded

You might also like

Simply Perfect Chicken Enchiladas
Cheeky Kitchen
Roasted Zucchini, Black Bean + Goat Cheese Ench...
Sprouted Kitchen
Enchiladas Verdes Recipe
Homesick Texan
Green Chile Enchiladas
Simply Recipes
Slow Cooker Enchiladas
The Kitchn
Black Bean Sweet Potato Enchiladas
Cookie and Kate
Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Cheese Enchiladas
Homesick Texan
Roasted Vegetable And Black Bean Enchiladas Verdes
Pamela Salzman
Chicken Enchiladas With Tamra’s Ranchero Sauce
The Naptime Chef