This zucchini corn poblano vegetarian enchilada recipe is a simple, nutritious, child-friendly, weeknight dinner idea. It is easy to prepare, makes a big batch, is full of end-of-summer veggies and tastes delicious.
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Now that my kid’s are back in school I am on the look-out for simple, nutritious, child-friendly, weeknight dinner ideas, and this zucchini corn poblano vegetarian enchilada recipe is one of my new faves! It is easy to prepare, makes a big batch, is full of end-of-summer veggies and tastes delicious! Along with the in-season veggies of corn, peppers and zucchini these enchiladas are stuffed with black beans to add some protein, a little queso fresco cheese and topped with cilantro, avocado and radishes.
These enchiladas are something the whole family can enjoy after a long day of school, work, errands and activities. They have a slight spicy-kick which tastes delicious paired with a nice cold glass of milk! My kids are kind of spice-wimps but handled these enchiladas just fine with milk on the side. I used to sometimes avoid making spicy foods altogether for mealtimes with my kids but once I remembered to get milk back on the table for dinnertime a little spice became no big thang!
I hope you enjoy this zucchini corn poblano vegetarian enchilada recipe!
Zucchini Corn Poblano Vegetarian Enchilada Recipe
Zucchini Corn Poblano Vegetarian Enchilada Recipe
This zucchini corn poblano vegetarian enchilada recipe is a simple, nutritious, child-friendly, weeknight dinner idea. It is easy to prepare, makes a big batch, is full of end-of-summer veggies and tastes delicious.
Ingredients
- 1 T olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 ear of corn kernels removed
- 1 poblano pepper diced
- 1/2 t coriander
- 1 t cumin
- 2 t chili powder
- salt & pepper to taste
- 1 can black beans rinsed and drained
- 10 large flour tortillas
- 2 1/2 C enchilada sauce divided
- 1 C queso fresco crumbled
- 1/2 C cheddar cheese shredded
Topping Ideas
- avocado sliced
- radish thinly sliced
- cilantro
Instructions
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Preheat oven to 400ºF.
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Heat olive oil over medium high heat in a large skillet. Add onion and cook until translucent, about 5 minutes.
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Lower the heat to medium, add garlic cloves and cook for an additional minute.
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Add zucchini, pepper, corn and spices. Cook for 7-9 minutes, stirring frequently. Remove skillet from heat when vegetables are cooked through.
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In a large bowl combine cooked vegetables, crumbled queso fresco, black beans, 3/4 C enchilada sauce, and salt & pepper to taste.
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Spread a 1/4 C enchilada sauce over the bottom of your bakeware. You could use one large rectangular pan or two smaller ones like I did.
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Fill each tortilla with about 1/3 C filling, roll and place seam side down in your bakeware.
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Once all of the tortillas are filled and lined up pour remaining enchilada sauce over the top and sprinkle with cheddar cheese.
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Bake at 400ºF for 25-30 minutes or until the enchiladas are bubbly and edges are starting to crisp.
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Garnish with sliced avocado, radishes and cilantro and pair with a glass of cold milk.
Recipe Notes
Calories are for enchilada, not toppings.
If you make this zucchini corn poblano vegetarian enchilada recipe please snap a photo and share on instagram using hashtag #rainbowdelicious and tag me @rainbowdelicious, I’d love to see how it turns out!
Looks great! I love poblano peppers, but had such a hard time finding them in London I had to plant my own pepper plant this year 🙂 Good thing, because now I can make this!
Thanks, Tina! It can even sometimes be able to find poblano peppers in the US, too! Whenever that happens I just replace with bell peppers. Not exactly the same but usually works!
I’m always looking for delicious new vegetarian recipes and this is definitely one to add to my list! Your Zucchini Corn Poblano Vegetarian Enchilada Recipe is sure to be a favourite around our house. It’s got so many lovely veggies and just the right amount of spice!
Thanks so much for your kind words April! I hope you and your family enjoy them!
That is delicious enchilada, as it is vegetarian version, double like from me.
Thanks, Swathi! I love most enchiladas but I think vegetarian are my favorite!
Oh, I would dive head first into these! Love that they are vegetarian, works for me! And those colors! Ugh! Gorgeous!
Ha! Thanks, Tina!
Enchiladas are my favorite, and I haven’t made them in forever. This looks like a great vegetarian alternative too which my wife gets over meat sometimes, so this is perfect!
Enchiladas are a favorite in our house, too! I hope you and your wife enjoy them. Thanks for the comment, Derek!
YUM!
I, like your children, am a spice wimp. Milk truly makes it possible for me to eat spicy things like your tasty-looking enchiladas. For that reason, milk is my friend. And for that reason, I thank God for cows.
This comment made me laugh! Thank you for the kind words about this enchilada recipe, milk, and cows!
What a fun kid friendly dinner idea. Looks delicious!
Thanks, Sandi! My kids enjoyed them!
I don’t usually go for the vegetarian entrees, but this looks like a great way to lighten up for taco Tuesday! At my house that means anything Mexican inspired, or anything I can put avocados on without judgement. Adding this one to the list!
You could always add in some chicken! Enjoy, Renee!
Oh my goodness, these look fantastic.
I’m always looking for meatless options, so these would go well in my weekday menu!
Thanks for such a great recipe!
Thank you for your kind words, Krysten! Enjoy!
Such a beautiful looking dish! It’s been many years since I’ve had enchiladas and I don’t think I’ve ever made them from scratch like this. I must try your recipe soon!
Thanks, Elizabeth! I hope you enjoy them 🙂
I really appreciate your vegetarian rendition of enchiladas.
Thank you, Charla!
Zucchini is one of my favourite ingredients, so I am thrilled you have used it in this enchilada recipe. I am cooking this weekend so will put these on my list, thanks for sharing!
Enjoy the enchiladas Adrianne, and have a great weekend!
Enchiladas are one of my all-time favorite dishes. I grew up eating them full of meat, but I love the vegetarian version you made because it look full of flavor and perfectly hearty. Delicious!
Enchiladas are one of my faves too! Thanks Jenni.
Lately I’ve been craving ALL THE MEATS – but, now you have me craving THIS tasty cheesy goodness! YUM!
Hope you get to make it soon, thanks Shashi!
These Enchiladas look so good! I love that it’s only veggies! YUM!
Thanks Shanika! I’m a big fan of veggie-only enchiladas too.
I’m not sure if it’s because it’s past my lunch time, or because of your recipe and pictures, but my mouth is watering. Must try this recipe!
Aw thanks Geoffrey, I hope you got your lunch!
These Mexican flavors and tastes are at their best with a glass of beer during summertime. It sounds amazing. I will be definitely making it. 😉
That is a great combo! Thanks Irina!
Enchiladas are my fave!!! I also love zuchinni and this will be an easy way to sneak them in for the kids!
Yes, great idea! Thanks, Whitney.
I loved this. This is going to be the entree for the Vegetarians at Thanksgiving. Wow – what a delicious entree!
This recipe would be perfect for that. Thanks Mireille.
Such a great dinner – so tasty! Love the topping of radish and avocado for extra texture and flavour!
Thanks Alexandra! I love radish and avocado together too.
Who knew vegetarian enchiladas could be so tasty. We all loved them!
So glad to hear this Sue!