Spring Veggie Enchiladas

Recipe

Spring Veggie Enchiladas

Prep time: 15 min

Cook time: 25 min

Serving size: 6-8

Difficulty: Easy

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We put our Purely twist on the classic south-of-the-border favorite! These Spring Veggie Enchiladas feature ripe zucchini, fragrant garlic and poblano pepper.

Ingredients

1 poblano, seeds removed and diced

1 zucchini, thinly sliced

2 cloves garlic, minced

3 tbsp olive oil, separated

Salt and pepper to taste

9 corn tortillas

½ cup vegan cheddar cheese

¼ cup cherry tomatoes, halved

¼ cup radishes, sliced

Dollop vegan sour cream

½ avocado, sliced

Handful baby spinach

Directions

Preheat the oven to 375F.
In a six inch cast iron skillet over medium heat, add 1 tablespoon oil, poblano and zucchini and cook until tender. Add in the garlic and cook just until fragrant. Season with salt and pepper and transfer to a plate.
Brush both sides of the tortillas with remaining olive oil and arrange three of them at the bottom of the skillet. Top with ⅓ of the cooked veggies and cheese. Add another layer of tortillas and repeat until you have used all the tortillas. Bake until golden brown, about 20-25 minutes.
Top with tomatoes, radishes, sour cream, avocado and baby spinach before serving.