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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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  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.

Notes

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.