Mondays can be pretty rough. I feel it as soon as the alarm clock starts nagging me to get out of bed and face the to-do list for the week. After a weekend of blissfully pretending that obligations don’t exist, it can be a bit tough to take.
That’s why we all need something to look forward to at the end of the day. In my case, that usually involves tasty food, a 9pm bedtime and a good book. And the food needs to be easy to prepare because, quite honestly, I need a kick in my pants to put something healthy on the table when I just want to pretend it’s Friday.
If you have a homemade green enchilada sauce that you swear by, by all means, use that. If you are really more of a red enchilada kind of guy or gal, make the switch. Green enchilada sauce just happens to be my thing, so I went green with this recipe.
If you follow a gluten-free diet, be certain to choose an enchilada sauce that is gluten-free, such as Hatch (my personal favorite) or La Victoria.
Portobello mushrooms are such a fantastic vegetarian alternative to chicken or pork because they have a meaty texture and are so satisfying. That being said, if mushrooms really aren’t your thing, switch them out with an alternative, such as grilled eggplant or tofu.
If you are going to be short on time when dinnertime rolls around, you could grill the vegetable the day before and assemble and bake the enchiladas just before eating.
Other recipes using grilled vegetables:
Cookin’ Canuck’s Grilled Vegetable Wrap with Hummus
Cookin’ Canuck’s Grilled Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
Country Cleaver’s Grilled Vegetable Stuffed Portobello Mushrooms
Oh My Veggies’ Grilled Veggie Gyros with Creamy Cucumber Dill Sauce
Panini Happy’s Mediterranean Grilled Vegetable Tartine
- 1 zucchini
- 2 portobello mushrooms, stems & gills removed
- 1 red bell pepper, seeded & quartered
- 2 tbsp + 2 tsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp ground pepper
- 2 ¼ cup green enchilada sauce, divided (gluten-free variety)
- 8 white corn tortillas
- 3 oz. crumbled queso fresco, divided
- ¼ cup minced cilantro. divided
- Chopped tomatoes, if desired
- Sliced avocado, if desired
- Preheat the grill to medium heat.
- Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the zucchini slices, mushrooms and red bell pepper on a baking sheet. Brush on both sides with olive oil and season with ground cumin, salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 3 minutes per side for the mushrooms and red bell pepper, and 2 minutes per side for the zucchini. Cut the mushrooms into 8 strips and the bell pepper into 16 strips.
- Lightly coat a 9- by 13-inch baking dish with cooking spray. Spread ½ cup of the green enchilada sauce on the bottom of the dish.
- Pour 1 ¼ cups enchilada sauce in a shallow dish.
- Heat a small skillet over medium heat. Working with one tortilla at a time, heat the tortilla in the skillet for 5 seconds per side to soften. Dip the tortilla into the enchilada sauce in the shallow dish, coating both sides.
- In the center of each tortilla, arrange 1 portobello strip, 2 bell pepper strips and 1 zucchini piece. Divide 2 ounces of the queso fresco and 3 tablespoons of the cilantro between the enchiladas.
- Roll the enchiladas and arrange, seam side down, in the prepared baking dish.
- Spread ½ cup of the enchilada sauce over the enchiladas and top with the remaining queso fresco.
- Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
- Garnish with the remaining cilantro. Arrange the tomatoes and avocado over top, if desired. Serve.
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