Grilled Vegetable Enchiladas Recipe {Gluten-Free}

Name: Grilled Vegetable Enchiladas Recipe {Gluten-Free}
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 8 Enchiladas
Ingredients: 1 zucchini; 2 portobello mushrooms; 1 red bell pepper; 2 tablespoons + 2 teaspoons olive oil; ½ teaspoon ground cumin; ½ teaspoon salt; ½ teaspoon ground pepper; 2 ¼ cup Green enchilada sauce; 8 white corn tortillas; 3 ounces Crumbled queso fresco; ¼ cup minced cilantro. divided; chopped tomatoes; Sliced avocado

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
48 mins
Servings
8 Enchiladas
Calories
1397 kcal
Course
Main Course
Cuisine
Mexican

Grilled Vegetable Enchiladas Recipe {Gluten-Free}

Lauren Clark

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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.

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Ingredients

Servings

1 zucchini
2 portobello mushrooms stems & gills removed
1 red bell pepper seeded & quartered
2 tablespoons + 2 teaspoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground pepper
2 ¼ cup Green enchilada sauce divided (gluten-free variety)
8 white corn tortillas
3 ounces Crumbled queso fresco divided
¼ cup minced cilantro. divided
chopped tomatoes if desired
Sliced avocado if desired

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Instructions

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.

Notes

Nutrition Information

Show Details

Serving 1Enchilada Calories 139.7kcal (7%) Carbohydrates 20g (7%) Protein 3.5g (7%) Fat 6.1g (9%) Saturated Fat 1g (5%) Cholesterol 3.4mg (1%) Sodium 441.7mg (18%) Fiber 2.5g (10%) Sugar 2.5g (5%)

Nutrition Facts

Serving: 8Enchiladas

Amount Per Serving

Calories 1397 kcal

% Daily Value*

Serving	1Enchilada
Calories	139.7kcal	7%
Carbohydrates	20g	7%
Protein	3.5g	7%
Fat	6.1g	9%
Saturated Fat	1g	5%
Cholesterol	3.4mg	1%
Sodium	441.7mg	18%
Fiber	2.5g	10%
Sugar	2.5g	5%