Mild Vegetarian Enchilada With Carrot Sauce

These mild vegetarian enchiladas offer a bright twist on the classic Mexican dish by swapping traditional red sauce for a velvety, sweet carrot puree. The filling is a hearty mix of sautéed zucchini, yellow squash, carrots, mushrooms, and bell peppers, seasoned with warm cumin, coriander, and a hint of chile powder. This combination creates a wonderful balance of textures—crunchy vegetables inside soft wheat tortillas, all bound together by the rich, aromatic sauce. It’s a perfect weeknight dinner that feels both healthy and indulgent.

Cooking Method: Baking

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 383.4

Dietary: Vegetarian

Description

These mild vegetarian enchiladas offer a bright twist on the classic Mexican dish by swapping traditional red sauce for a velvety, sweet carrot puree. The filling is a hearty mix of sautéed zucchini, yellow squash, carrots, mushrooms, and bell peppers, seasoned with warm cumin, coriander, and a hint of chile powder. This combination creates a wonderful balance of textures—crunchy vegetables inside soft wheat tortillas, all bound together by the rich, aromatic sauce. It’s a perfect weeknight dinner that feels both healthy and indulgent.

Directions

1
Preheat your oven to 350°F (175°C).
2
Heat a large skillet over medium heat and add a drizzle of vegetable oil.
3
Add the chopped bell pepper, zucchini, yellow squash, carrots, and mushrooms to the skillet.
4
Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are tender-crisp.
5
Stir in the minced garlic, cumin, coriander, black pepper, chile powder, basil flakes, and salt.
6
Cook for another 2 minutes until fragrant, then remove from heat to cool slightly.
7
Warm the wheat tortillas slightly to make them pliable.
8
Place a tortilla on a clean surface and divide the vegetable filling evenly among them.
9
Roll each tortilla up tightly and place them seam-side down in a baking dish.
10
Sprinkle the shredded Monterey Jack cheese over the top.
11
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12
Let cool for 5 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 383.4kcal

% Daily Value *
Total Fat 11.7g18%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 2159.4mg90%
Total Carbohydrate 55.3g19%
Dietary Fiber 6.3g26%
Sugars 6.5g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mild-vegetarian-enchilada-with-carrot-sauce/