Jun 2

Grilled Vegetable Enchiladas Recipe {Gluten-Free}


Enjoy the fantastic flavors in these healthy grilled vegetable enchiladas any day of the week. This vegetarian, gluten-free recipe is perfect for Meatless Monday.
Grilled Vegetable Enchiladas Recipe {Gluten-Free} | cookincanuck.com #vegetarian

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.

Enter the grilled vegetable enchiladas. Easy, healthy, gluten-free, vegetarian (covering all the bases)…and so darn good. They actually make me look forward to Mondays.

Grilled Vegetable Enchiladas Recipe {Gluten-Free} | cookincanuck.com #vegetarian

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.

Grilled Vegetable Enchiladas Recipe {Gluten-Free} | cookincanuck.com #vegetarian

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.

Find these ingredients on Amazon: Extra Virgin Olive Oil, Ground Cumin, Soft Corn Tortillas and Queso Fresco

Other recipes using grilled vegetables:

Grilled Vegetable Recipes | cookincanuck.com #vegetarian
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

Grilled Vegetable Enchiladas Recipe {Gluten-Free}
Prep time
Cook time
Total time
Calories 139.7 / Total Fat 6.1g / Saturated Fat 1.0g / Cholesterol 3.4mg / Sodium 441.7mg / Total Carbohydrates 20.0g / Fiber 2.5g / Sugars 1.5g / Protein 3.5g / WW (Old Points) 3 / WW (Points+) 4
Serves: 8 enchiladas
  • 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
  1. Preheat the grill to medium heat.
  2. Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  3. 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.
  4. 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.
  5. 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.
  6. Pour 1 ¼ cups enchilada sauce in a shallow dish.
  7. 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.
  8. 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.
  9. Roll the enchiladas and arrange, seam side down, in the prepared baking dish.
  10. Spread ½ cup of the enchilada sauce over the enchiladas and top with the remaining queso fresco.
  11. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
  12. Garnish with the remaining cilantro. Arrange the tomatoes and avocado over top, if desired. Serve.
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition Information
Serving size: 1 enchilada Calories: 140 cal Fat: Total Fat 6.1g / Saturated Fat 1.0g

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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{ 13 comments… read them below or add one }

1 Taylor @ Food Faith Fitness June 2, 2014 at 4:16 am

I’m pretty sure that you are the QUEEN of meatless monday! I love me some enchiladas…especially ones that I can eat in my skinny jeans! Pinned :)


2 Christine from Cook the Story June 2, 2014 at 7:41 am

These look seriously delicious!


3 Kristine @ Kristine's Kitchen June 2, 2014 at 8:10 am

I have got to try these! They look amazing with the grilled vegetables, especially the portobellos. Your Monday treats for yourself – good food and a good book – sound perfect. I should try that, except on Wednesdays, because those are my “Mondays!”


4 Erin @ The Spiffy Cookie June 2, 2014 at 2:57 pm

Oh yum that inside alone looks fantastic, and then baked all together!


5 Laura (Tutti Dolci) June 2, 2014 at 2:59 pm

This would be perfect for meatless Monday, I love anything with grilled veggies!


6 Norma | Allspice and Nutmeg June 2, 2014 at 3:35 pm

I want to make these. Pinned!


7 cheri June 2, 2014 at 8:00 pm

Hi Dara, these look wonderful, I love a good green sauce too!


8 Carol at Wild Goose Tea June 3, 2014 at 2:27 pm

Aaah yes, our never ending faithful companion—the To Do List.
Hey delish enchiladas. I love grilled veggies. Never thought of using them in this tasty manner!!!!


9 Olivia - Primavera Kitchen June 3, 2014 at 6:23 pm

I am sure these looks delicious. I love everything with grill veggies and enchiladas are always welcome 😉


10 claire @ the realistic nutritionist June 4, 2014 at 9:07 am

I’m in love with these enchiladas!!


11 Judee@ Gluten Free A-Z Blog June 6, 2014 at 10:21 am

Love the combo of veggies in these enchiladas and your tips for splitting up the work over two days.


12 Allison August 15, 2014 at 6:44 am

Love the versatility of this recipe! Grilled veggies are one of my faves and I often cook extra just so I can make a few more meals with them. These are the enchiladas of my dreams!


13 Maddy December 12, 2014 at 11:54 am

These do look delicious and I love grilled veggie anything. Although, I don’t believe most people even know what gluten really is. Only about 1% of the population truly has a gluten allergy but the food industry has really capitalized on the “gluten free” craze. There have been studies that show gluten is actually beneficial. Fat is a more dangerous, silent enemy. But if a recipe happens to be gluten free, what the heck!


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