Summer Veggie Skillet Enchiladas

Vegetarian Skillet Enchiladas are made with red enchilada sauce and stuffed full of summer veggies and crispy, and pan-fried tortillas.

ENCHILADA SAUCE:
2 tablespoons grapeseed oil, or sub any neutral flavored oil
2 tablespoons all-purpose flour (gluten-free, if needed)
1 – 14 ounce can crushed tomatoes
1 tablespoon chili powder
1 teaspoon each: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
Sea salt, to taste

SKILLET ENCHILADAS:
Grape seed oil
8 – 8-inch flour tortillas, cut into strips (sub corn tortillas for gluten-free)
A few handfuls of small button mushrooms, quartered
1 onion, diced
3 garlic cloves, minced
2 carrots, diced
1 medium zucchini, diced
1 bell pepper, diced
2 cups fresh or frozen corn kernels
1½ cups grated sharp cheddar cheese (sub vegan cheese for plant-based enchiladas)

View the full recipe at The Endless Meal →