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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I adapted this enchilada recipe to fit into our dairy-free (due to allergies) eating habits. We don't miss the cheese! Ingredients:
1 tablespoon olive oil |
2 cups chopped green zucchini |
1 cup chopped crookneck yellow squash |
1/2 cup chopped onion |
1 1/2 cups corn kernels (fresh or frozen) |
1 cup chopped fresh tomato |
1 (4 ounce) can diced mild green chilies |
1/2 cup chopped fresh cilantro (or to taste) |
1 tablespoon chili powder |
1 1/2 teaspoons cumin |
8 tortillas, warmed |
vegan sour cream (optional) |
salsa (optional) |
Directions:
1. Warm olive oil in a heavy large skillet over medium heat.
2. Add zucchini, squash, onion and corn and saute til just tender.
3. Add next 5 ingredients and continue to saute until warmed through- about 5 minutes.
4. Spoon veggie mixture into warmed tortillas and top generously with sour cream and salsa.
5. Enjoy!
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