Very veggie enchiladas

It’s already week 2 of my CSA! I got another good haul of food. I got a huge head of cabbage, arugula, tons of corn, 2 eggplant, squash, zucchini, cucumbers, tomatoes, a melon and an avocado.

But I never got around to posting the awesome dish I made with my week 1 food. I made loaded veggie enchiladas. So good, you wouldn’t know meat was gone or it was only vegetables and black beans.

These were really great, easy and a good way to use a lot of the produce from my delivery, or any produce you have around or in season you want to use.

Enchilada filling


Very veggie enchiladas

Makes 8 stuffed enchiladas


  • 1 medium onion
  • 2 cups sliced zucchini
  • 2 cups sliced mushrooms
  • 1 pepper, diced
  • 3 cloves garlic
  • 2 ears of corn (1/2 cup)
  • 14 ounces black beans
  • 14 ounces enchilada sauce
  • 2 cups cheese
  • 8 tortillas


  1. Preheat the oven to 400°.
  2. Saute the onions about 5 minutes. Add the zucchini and mushrooms, saute about 5 more minutes. Add the pepper and garlic and saute about 2 more minutes. Add the corn and black beans, cook until heated through.
  3. Pour 1/3 cup enchilada sauce and 1/2 cup cheese into the filling mixture.
  4. Fill each tortilla and roll, placing seam-side down in a greased 9-by-13 baking dish.
  5. Top with the rest of the sauce and cheese.
  6. Bake covered with tin foil for 10 minutes. Take the foil off and bake another 5 to 10 minutes.

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