Grilled Vegetable Enchiladas Recipe

Name: Grilled Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, sliced lengthwise about 1/8 thick; 2 medium yellow squash, sliced about 1/8 thick; 1 eggplant (Sliced lengthwise about 1/4 thick); 1 red pepper, seeded and cut in half; 1 bell pepper, seeded and cut in half (yellow); 1 poblano pepper, seeded and cut in half; 1 red onion, cut into rounds, and then in half; 1 cup black beans, drained; 2 ears fresh corn, grilled and removed from cob; 3 tablespoons olive oil (for brushing the vegetables for grilling); 1 cup monterey jack pepper cheese, shredded; 2 dozen corn tortillas; 1 lb fresh tomatillo, husks removed, washed and quartered; 4 fresh jalapenos, sliced in half and seeded; 4 garlic cloves, peeled; 1 teaspoon salt; 3 cups water

Servings: persons

2 medium zucchini, sliced lengthwise about 1/8 thick
2 medium yellow squash, sliced about 1/8 thick
1 eggplant (Sliced lengthwise about 1/4 thick)
1 red pepper, seeded and cut in half
1 bell pepper, seeded and cut in half (yellow)
1 poblano pepper, seeded and cut in half
1 red onion, cut into rounds, and then in half
1 cup black beans, drained
2 ears fresh corn, grilled and removed from cob
3 tablespoons olive oil (for brushing the vegetables for grilling)
1 cup monterey jack pepper cheese, shredded
2 dozen corn tortillas
1 lb fresh tomatillo, husks removed, washed and quartered
4 fresh jalapenos, sliced in half and seeded
4 garlic cloves, peeled
1 teaspoon salt
3 cups water

1
["Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2"" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.", "To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.", "Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.", "Bake at 350 degrees until bubbly."]

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium zucchini, sliced lengthwise about 1/8 thick, 2 medium yellow squash, sliced about 1/8 thick, 1 eggplant (Sliced lengthwise about 1/4 thick), 1 red pepper, seeded and cut in half, and more.

Yes, Grilled Vegetable Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetable Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions