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Mexican Asparagus and Zucchini Enchiladas

Enchiladas are a wonderful combination of corn tortillas that can be stuffed with an assortment of fillings, smothered in a spicy tomato sauce and baked.
  Corn tortillas 12 , wrapped in foil, heated in the oven
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced or pressed
  Asparagus 1⁄2 Pound, cut in 1 inch pieces (Half Bunch)
  Mushrooms 10 , sliced
  Safflower oil 2 Tablespoon
  Zucchini 1 , diced
  Carrot 1
  Olives 15 Ounce (1 Can)
  Oregano 1 Teaspoon
  Cumin 1 Teaspoon
  Chili powder 2 Teaspoon
  Dried parsley 2 Teaspoon
  Jalapeno peppers 6 Ounce (1 Can, Mild)
  Soy cheese 10 Ounce, shredded
  Enchilada sauce 4 Cup (64 tbs) (One 32-Ounce Can Or One Batch)

Pre-heat the oven to 200 degrees.
Wrap the tortillas in the foil and place in the oven.
Dice the onion, slice the mushrooms, mince the garlic, remove the tough ends off the asparagus and chop into 1 inch pieces.
Warm the oil in the pan and add the onion, garlic and mushroom. Cook on low until soft and aromatic. Add the asparagus and cook for 1 minute.
While the vegetables are cooking, grate the carrot and cheese and dice the zucchini.
Add the sauteed veggies to a bowl and add carrot and zucchini. Mix in the spices and the jalapenos, if using.
Remove the tortillas from the oven and increase the oven temperature to 350 degrees.
Set up your counter top with the warm tortillas, a 9 x 13 baking pan, the grated "cheese," the enchilada sauce and the filling.
Take one tortilla and place it in the pan. Using a ladle or a spoon, put 2-3 tsp of sauce down the middle of the tortilla. Add 3-4 tablespoons of filling. Sprinkle some "cheese" on top. Roll the tortilla and place the seam side down in the pan. Continue until all 12 tortillas are filled.
Smother the enchiladas with the rest of the sauce, making sure all of the corners and edges are covered. If you have extra "cheese," you can sprinkle it on top.
Place into the oven and bake for 30-40 minutes, or until the sauce is bubbling.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Make tasty Mexican Meal in minutes with this simple asparagus and zucchini enchilada recipe. This video features the step by step procedure of making perfect and delicious enchilada. Try this vegetarian enchilada creation that is rich, satisfying and budget friendly!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 494 Calories from Fat 167

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1824.1 mg76%

Total Carbohydrates 74 g24.5%

Dietary Fiber 12.1 g48.4%

Sugars 6.2 g

Protein 13 g25.3%

Vitamin A 120.4% Vitamin C 48%

Calcium 22.5% Iron 49.2%

*Based on a 2000 Calorie diet

Mexican Asparagus And Zucchini Enchiladas Recipe Video