No Cinco de Mayo is complete without the traditional Enchiladas. Going to any Mexican Restaurant you will find the Cheese Enchilada, the Chicken Enchilada and I dare say the Beef Enchilada. Well you know me – I have a tendency to do the non-traditional. And Yes I did here as well. Try these Vegetable Enchiladas.


These takes some time but they are so worth it!!


  • 2 medium size zucchini sliced ¼” thick lengthwise.
  • 2 medium yellow squash sliced ¼” thick lengthwise
  • 1 large Portobello mushroom sliced in ½ slices
  • 1 medium onion sliced in ¾” rings
  • 1 cup on steamed or frozen spinach defrosted with excess moisture removed by wringing the spinach dry in a lintfree towel
  • 1 cup of either good quality canned or frozen sweet corn. Fire roasted is best
  • 1 can of Black Beans –rinsed
  • 2 small cans of diced green chilies (mild)
  • ½ cup of chopped cilantro
  • 1 tsp. cumin
  • ½ tsp. Oregano (dry)
  • 2 small cans of sliced black olives (optional)
  • 8 oz. container of sour cream
  • 1 large can of tomatillo enchilada sauce
  • 2-3 cups of Mexican cheese
  • 20 corn tortillas (see previous blog for a great recipe)


  • Taco seasoning –  your favorite 1-2 tbsp.
  • ¾ cup of vegetable oil
  • 2 smashed cloves of garlic
  • ¼ – ½ cup of chopped cilantro stems
  • ¼ cup white wine vinegar

Prepare Marinade

Place 1st four ingredients of the recipe in the marinade and marinate for at least 1-2 hours or overnight.

Remove vegetables and drain. Grill on your BBQ or grill pan until you have grill marks and vegetables are tender.

Allow to cool and chop all the vegetables into slices

Place in a large bowl. Add spinach, corn, beans, chilies, olives, sour cream, half of the cheese, cilantro, oregano and cumin.  Combine.

Take a medium frying pan. I prefer cast iron – and pour about 3 tbsp. of vegetable oil in it. Heat to medium high.

Meanwhile take two 9” X 12” (and you will need two) casserole dishes and pour a small amount of enchiladas sauce in each casseroles.

Place each tortilla in the pan and heat until crisp tender. Transfer to casserole dish, fill with filling and roll placing the seam at the bottom of the pan. Continue the process until all enchiladas are done. You will have to add oil to the frying pan occasionally.

Preheat oven to 375 degrees. Place enchiladas in oven and bake for approximately 30 minutes. Now pour remaining sauce and cheese on top and bake an additional 15 minutes.


Gourmet Tip – if you want more cheese – have at it.  DSCN0706


Live Well – Eat Well

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