Farmers Market Enchiladas Recipe

Name: Farmers Market Enchiladas Recipe
Ingredients: 3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces; 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 queso fresco or crumbled 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

Farmers Market Enchiladas Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/farmers-market-enchiladas" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah..."

INGREDIENTS

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3 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces

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1 poblano pepper, seeded and chopped

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8 ounces sliced fresh mushrooms

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8 ounces cherry tomatoes

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1 tablespoon olive oil

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1 teaspoon ground cumin

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1/2 teaspoon salt

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1/4 teaspoon cayenne pepper

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2 cups shredded Monterey Jack cheese

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1 cup queso fresco or crumbled feta cheese, divided

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1/2 cup minced fresh cilantro, divided

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2 tablespoons lime juice

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14 corn tortillas (6 inches) warmed

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1 can (15 ounces) enchilada sauce

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