Easy Vegetarian Enchiladas filled with fresh and seasonal veggies like shallots, zucchini, tomato, and bell pepper all wrapped in delicious corn tortillas and smothered in enchilada sauce and gooey melted cheese.
– Onions or shallots – Jalapeños or other chiles (serrano, poblano, etc) – Sweet bell peppers – Tomatoes – Sweet potato Tap below for the full list!
Add the spices and veggies. Reduce heat to medium and add the chopped jalapeño pepper (if using) and spices. Add the rest of your veggies.
Assemble. Add approximately 1/2 a cup (or more if needed) of enchilada sauce to the bottom of your prepared baking dish and spread evenly to coat the surface.
Top with sauce and cheese. Once your baking pan is filled with rolled-up enchiladas, drizzle with the remaining sauce and sprinkle the top with shredded Monterey Jack cheese.