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    Home ยป Recipe ยป Main Dish ยป Harvest Veggie Enchiladas with Crema Verde

    Harvest Veggie Enchiladas with Crema Verde

    Published Sep 8, 2014 ยท Updated Sep 4, 2018 by Ginnie ยท 22 Comments

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    These delicious Harvest Veggie Enchiladas are packed with a delicious summer vegetables and topped with a mouthwatering crema verde sauce!

    Harvest Veggie Enchiladas with Crema Verde | Hello Little Home #recipe #Mexican #vegetarian

    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 with Crema Verde | Hello Little Home #recipe #Mexican #vegetarian

    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 | Hello Little Home #recipe #Mexican #vegetarian

    Harvest Veggie Enchiladas
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    Harvest Veggie Enchiladas with Crema Verde

    Treat yourself to these delicious Harvest Veggie Enchiladas ... their packed with vegetables and tons of flavor!
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Mexican, Tex Mex
    Servings: 12 enchiladas
    Author: Ginnie

    Ingredients

    • 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
    • ยฝ teaspoon oregano
    • ยฝ teaspoon salt
    • 1 (16-ounce) jar green salsa
    • 1 cup sour cream
    • 12 corn tortillas
    • 1 cup shredded cheddar cheese

    Instructions

    • 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.

    Assemble enchiladas:

    • 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!

    Notes

    If your tortillas are very dry, wrap them in a slightly damp paper towel or dish cloth before microwaving. You could also heat them on the stove, like I did for my Black Bean and Cream Cheese Enchiladas.
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    What foods are you craving this fall?

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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether thatโ€™s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    22 Comments
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    Mandee Thomas
    8 years ago

    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 ๐Ÿ˜€ 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/

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    Kimberly
    8 years ago

    Looks so good! Pinned. We appreยญciยญate you being a part of our party. I hope to see you tonight at 7 pm. We love to party with you!
    Happy Monยญday! Lou Lou Girls

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    Winnie
    8 years ago

    I've just eaten dinner and my mouth is watering looking at these enchiladas.
    They look increcible
    Pinning

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    Heather Smith {Woods of Bell Trees}
    8 years ago

    You are so good with the veggies! You make a not so big fan of veggies, want veggies! ๐Ÿ˜€

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    La Cuisine Helene
    8 years ago

    Thanks so much for visiting my blog. I love your enchiladas and had to pin it!

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    Sarah Marchant
    8 years ago

    Looks like a delicious and healthy treat!

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    Author
    Ginnie
    8 years ago
    Reply to  Sarah Marchant

    Thank you so much, Sarah! They're my new fave:)

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    Thalia @ butter and brioche
    8 years ago

    I love a good enchilada but have never made them myself before, definitely something that I need to do. These look delicious!

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    Author
    Ginnie
    8 years ago
    Reply to  Thalia @ butter and brioche

    These are super easy, Thalia! Let me know if you give them a try:)

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    Dorothy @ Crazy for Crust
    8 years ago

    My mouth is watering!! I pink puffy heart enchiladas!

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    Author
    Ginnie
    8 years ago
    Reply to  Dorothy @ Crazy for Crust

    I'm so glad I could make your mouth water, Dorothy;) They're definitely a fave around here, too!

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    Rachelle
    8 years ago

    I am soooo pinning this, looks delish!

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    Author
    Ginnie
    8 years ago
    Reply to  Rachelle

    Thank you so much, Rachelle! Let me know if you try it:)

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    Laura
    8 years ago

    These look so good! And what a great way to use some of that summer zucchini!

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    Author
    Ginnie
    8 years ago
    Reply to  Laura

    Thanks, Laura! I'm using zucchini in everything right now;)

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    Serene @ House of Yumm
    8 years ago

    What a wonderful dish! Loving the fresh flavors that you used ๐Ÿ™‚ 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 ๐Ÿ™‚

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    Author
    Ginnie
    8 years ago
    Reply to  Serene @ House of Yumm

    Thanks, Serene! I'm in love with green salsa, too. Definitely good enough to swim in, but why waste it? ๐Ÿ˜‰

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    Linda and Alex @ Veganosity
    8 years ago

    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.

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    Author
    Ginnie
    8 years ago
    Reply to  Linda and Alex @ Veganosity

    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!

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    Gina @ On the Daily Express
    8 years ago

    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

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    Author
    Ginnie
    8 years ago
    Reply to  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!

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    Christine
    8 years ago
    Reply to  Gina @ On the Daily Express

    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

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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