Total Time: Prep: 20 min. Bake: 45 min.
Makes: 7 servings
- 3 medium zucchini, quartered lengthwise and sliced
- 1 poblano pepper, seeded and chopped
- 8 ounces sliced fresh mushrooms
- 8 ounces cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups shredded Monterey Jack cheese
- 1 cup crumbled queso fresco or feta cheese, divided
- 1/2 cup minced fresh cilantro, divided
- 2 tablespoons lime juice
- 14 corn tortillas (6 inches), warmed
- 1 can (15 ounces) enchilada sauce
- Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly.
- Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13×9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco.
- Bake, uncovered until heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
SOURCE: Taste of Home