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Katie Sommers

Food Perv in the Kitchen - Vegetable Enchilada Bake [RECIPE]

Posted June 9th, 2014 @ 11:15pm

Happy #MeatlessMonday :)


2 teaspoons olive oil
1 cup bell peppers, chopped 
1/2 yellow onion, chopped
1 zucchini, chopped
3 cups fresh baby spinach
2 cloves garlic, minced
8 corn tortillas
8 oz enchilada sauce 
1 cup shredded cheddar cheese


In a large saute pan, add olive oil and saute chopped red bell pepper and yellow onions over medium heat for 2-3 minutes. Add chopped zucchini and saute for an additional 2-3 minutes. Add minced garlic and spinach and continue sauteeing until spinach get mooshy.

Add a small amount (approx. 1/4 cup) of veggies to a corn tortilla. Roll and place in a 8x8 baking dish. Do that with the rest of the tortillas.  Top the enchiladas with any remaining vegetable mixture and cover with 1 cup of enchilada sauce. Top with the shredded cheddar cheese.

Bake for 30 minutes or until cheese is melted and bubbly (I put it on BROIL for the last 5 minutes so it gets all sorts of golden brown).

Eat it eat it eat itttttttttttt!

 While you're at it, check out these yummy smoothie recipes


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