Zutaten für Grilled Vegetable Enchiladas
- 1 medium zucchini
- 1 medium yellow squash
- Eggplant
- Red Pepper
- Bell Pepper
- Poblano Pepper
- 1 red onion (quartered)
- Black Beans
- Fresh Corn
- 2 tablespoons olive oil
- Monterey Jack Pepper Cheese
- 10-12 (6-inch) corn tortillas
- Tomatillo
- Fresh Jalapenos
- Garlic Cloves
- 1 teaspoon salt
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Vegetable Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Grilled Vegetable Enchiladas
- Preheat grill to medium-high heat. Brush 1 medium zucchini, 1 medium yellow squash, 1 red bell pepper (seeded and chopped), 1 cup cremini mushrooms, and 1 red onion (quartered) lightly with 2 tablespoons olive oil.
- Grill vegetables until tender-crisp, about 8-10 minutes per side, turning occasionally. Remove from grill and let cool slightly.
- Cut all grilled vegetables into 2-inch strips. Pat dry with paper towels and set aside.
- Preheat oven to 500°F (260°C). Arrange vegetables on a baking sheet and roast for 5-7 minutes, or until slightly charred. This step adds smoky flavor and helps them hold their shape.
- Prepare the tomatillo sauce: Combine 1 lb tomatillos (husked and rinsed), 1/2 cup chopped cilantro, 1/4 cup chopped white onion, 2 cloves garlic (minced), 1-2 jalapeños (seeded and minced, to taste), and 1 teaspoon salt in a saucepan. Simmer for 15-20 minutes, or until tomatillos are very soft.
- Carefully puree the sauce using an immersion blender until smooth. Set aside.
- Lightly spray a large 9x11 inch baking dish with non-stick cooking spray.
- Spread 1 cup of the tomatillo sauce evenly over the bottom of the baking dish.
- Warm corn tortillas (about 10-12, 6-inch) to make them pliable. Dip each tortilla in the hot sauce and fill with 1-2 strips of each grilled vegetable, 1/2 cup cooked corn kernels, 1/2 cup cooked black beans, and 1/4 cup shredded Monterey Jack cheese. Roll tightly and place seam-down in the prepared baking dish.
- Pour the remaining tomatillo sauce over the enchiladas and sprinkle with 1/2 cup extra shredded Monterey Jack cheese.
- Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
45g
Fat
26g
Carbs
25g
