These delicious Harvest Veggie Enchiladas are packed with a delicious summer vegetables and topped with a mouthwatering crema verde sauce!
The weather is supposed to be in high seventies this week. Feels like fall, right?
Maybe not, but I'll take it compared to last week's 80s and 90s. Even though the weather is not cooperating, I'm starting to to crave heartier foods and fall flavors (pumpkin in everything!).
I've even turned on my oven to make these Harvest Veggie Enchiladas with Crema Verde. And it was definitely worth the heat!
Harvest Veggie Enchiladas
Don't worry, you won't have to stand over a hot stove for hours to enjoy these yummy vegetable enchiladas. They're easy to make, yet completely delicious.
To make these Harvest Veggie Enchiladas, I quickly sauteed end-of-summer corn and zucchini, combined the veggies with black beans and warm Mexican spices, and then wrapped this tasty filling in fresh corn tortillas.
My favorite part of this dish is the Crema Verde, and it couldn't be easier to make! Simply blend together sour cream and green salsa, and you've got a rich, delicious sauce.
Give these veggie enchiladas a try. They're the perfect bridge between summer and fall!
Harvest Veggie Enchiladas with Crema Verde
- nonstick cooking spray
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 large zucchini, diced
- 1 ear corn, husked and kernels removed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- 1 (16-ounce) jar green salsa
- 1 cup sour cream
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Set aside.
Prepare enchilada filling:
- Heat olive oil over medium-high in a large frying pan.
- Saute onion, stirring often, until it begins to brown around the edges (about 5 minutes).
- Add zucchini and corn kernels to pan, then cook until zucchini begins to soften, stirring frequently.
- Reduce heat to medium and let pan cool slightly.
- Stir black beans into vegetables and cook until heated through.
- Add garlic, cumin, oregano, and salt to pan and cook until fragrant (about 1 minute), stirring constantly.
- Remove pan from heat and season to taste with additional salt, if desired. Set aside.
Make crema verde:
- Place salsa and sour cream in a medium bowl. Whisk until combined.
- Cover the bottom of the baking dish with a layer of crema verde.
- Wrap 4 tortillas in a paper towel or dish cloth. Heat tortillas in microwave for 45 seconds or until very hot.
- Carefully remove 1 tortilla and place it on a flat surface (keep the remaining tortillas covered so they don't dry out).
- On one end of the tortilla, place 1/12 of the vegetable filling. Roll up the tortilla tightly and place it in the baking dish.
- Repeat this process with the remaining 3 tortillas and then heat 4 more tortillas and repeat again.
- After all the tortillas are filled, cover them with the remaining crema verde.
- Top the enchiladas with the cheddar cheese, then bake until heated through and cheese is melted, about 25 to 30 minutes.
- Remove from oven and serve immediately. Enjoy!
What foods are you craving this fall?
Oh my heck, this is seriously the perfect recipe for me right now! I'm a vegetarian, and I've been looking for a tasty enchilada recipe 😀 Pinning! Thanks so much for sharing at the Create & Share Link Party. Hope to see you again tonight (7:00 PM MST)! http://designsbymissmandee.blogspot.com/
Looks so good! Pinned. We appreciate you being a part of our party. I hope to see you tonight at 7 pm. We love to party with you!
Happy Monday! Lou Lou Girls
I've just eaten dinner and my mouth is watering looking at these enchiladas.
They look increcible
You are so good with the veggies! You make a not so big fan of veggies, want veggies! 😀
Thanks so much for visiting my blog. I love your enchiladas and had to pin it!
Looks like a delicious and healthy treat!
Thank you so much, Sarah! They're my new fave:)
I love a good enchilada but have never made them myself before, definitely something that I need to do. These look delicious!
These are super easy, Thalia! Let me know if you give them a try:)
My mouth is watering!! I pink puffy heart enchiladas!
I'm so glad I could make your mouth water, Dorothy;) They're definitely a fave around here, too!
I am soooo pinning this, looks delish!
Thank you so much, Rachelle! Let me know if you try it:)
These look so good! And what a great way to use some of that summer zucchini!
Thanks, Laura! I'm using zucchini in everything right now;)
What a wonderful dish! Loving the fresh flavors that you used 🙂 Plus you can never go wrong with green salsa. I could swim in that stuff! No actually, I take that back, I'd rather eat it. But you get the idea 🙂
Thanks, Serene! I'm in love with green salsa, too. Definitely good enough to swim in, but why waste it? 😉
What a pretty, colorful dish! I'm totally into fall foods these days. I'm baking a loaf of pumpkin chocolate chip bread as I type this. I'm also simmering a pot of veggie chili for dinner. I'm going to try a vegan version of your enchiladas, they look so good and healthy.
Mmm ... everything you are making sounds so delicious! I need to start stocking up on pumpkin:) Let me know how the vegan version turns out; I'd love to know!
Oh man, your posts always make me hungry! The ingredients just look so fresh and delicious! (I also can't imagine how difficult it is to take food pictures!!) I'm the same in that the weather hasn't made me crave fall foods yet. I did indulge in a Pumpkin Spice Latte last week but the whole time I was thinking I should have ordered an iced coffee instead! (I don't like the iced lattes for whatever reason. They don't taste the same to me.)
Gina - On the Daily Express
The pictures are definitely more difficult than the cooking, Gina;) I'm holding off on my first PSL until it cools off a bit!
Hi Gina, thanks so much for leaving me a comment on my latest blog post (My Dads House In Spain). I appreciate you coming to visit!! BTW --Did you know that you are a non reply blogger? Christine from Little Brags