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Gluten-Free grilled Vegetable Enchiladas

Updated on March 4, 2014

Grilled Vegetable enchiladas

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Grilled Vegetable Enchiladas

I wish you could taste this!
I wish you could taste this! | Source
Gathering all the ingredients
Gathering all the ingredients | Source
Slicing the vegetables for max surface area, allows for easy grilling and tons of carmelization.
Slicing the vegetables for max surface area, allows for easy grilling and tons of carmelization. | Source
Using an indoor grill today. Good to have on hand just in case of rain or the new grill isn't here yet!
Using an indoor grill today. Good to have on hand just in case of rain or the new grill isn't here yet! | Source
Yum, love those pretty grill marks
Yum, love those pretty grill marks | Source
Let the vegetables cool and then chop into small pieces
Let the vegetables cool and then chop into small pieces | Source
Used only half a can or pinto beans but you can use the whole thing for plumper enchilada's. You can freeze the rest or add to a salad.
Used only half a can or pinto beans but you can use the whole thing for plumper enchilada's. You can freeze the rest or add to a salad. | Source
Mashing the beans with a pastry cutter works great. The beans add flavor, texture and aid as a glue to keep the enchiladas whole.
Mashing the beans with a pastry cutter works great. The beans add flavor, texture and aid as a glue to keep the enchiladas whole. | Source
After grilling all the veggies are diced
After grilling all the veggies are diced | Source
Mix beans and vegetables together. I like to take a knife and slice up 9 sections so each tortilla get the same amount of filling.
Mix beans and vegetables together. I like to take a knife and slice up 9 sections so each tortilla get the same amount of filling. | Source
Heating the corn tortilla before adding and rolling in the ingredients makes the tortilla pliable.
Heating the corn tortilla before adding and rolling in the ingredients makes the tortilla pliable. | Source
Sprinkle with cheese or if vegan, not!
Sprinkle with cheese or if vegan, not! | Source
2 dinners and a lunch or one dinner and freeze the rest for a fast food dinner another night!
2 dinners and a lunch or one dinner and freeze the rest for a fast food dinner another night! | Source
Serve with brown rice, I tossed in some frozen corn from a previous dinner with corn on the cob. Waste not ,want not!
Serve with brown rice, I tossed in some frozen corn from a previous dinner with corn on the cob. Waste not ,want not! | Source
Super simple ,but so amazing enchilada sauce
Super simple ,but so amazing enchilada sauce | Source
Hot and ready out of the oven
Hot and ready out of the oven | Source
Don't you just love the end product, Yum!
Don't you just love the end product, Yum! | Source

Grilled Vegetable Enchiladas

Prep time: 30 min
Cook time: 8 min
Ready in: 38 min
Yields: Serves 3, two enchiladas each or lunch leftovers

Ingredients

  • Enchilada sauce: 1 jar marinara sauce, low sodium, gluten-free
  • 1/2 to 3/4 cup fresh cilantro, fresh, amount depends on your like of cilantro
  • 3 tablespoons chili seasoning, I used mild but you should cater to your own tastes
  • Filling: pinto beans, 1 can , drained and mashed
  • 1 zucchini squash, yellow, slice long ways
  • 1 green zucchini, cleaned and sliced long way
  • 1 onion, large peeled and sliced thin
  • 3 tablespoons olive oil, for brushing on veggies
  • 2 tablespoons thyme
  • 1 teaspoon pepper
  • 2 cups sharp cheddar cheese
  • 8-10 flour or corn totillas, I used both, it's what I had left in the freezer.

Grilled Vegetable Enchiladas

  1. Start by making the enchilada sauce. Dump your favorite marinara sauce, in a saucepan along with the minced garlic and chili spices. The cilantro can be chopped and prepped but don't add it to the sauce until a minute or two before serving. Simmer sauce on low for 40-45 minutes.
  2. Start your grill and heat on medium high. I used a indoor grill for this recipe but an outdoor serves just as well. After prepping the vegetables, take a pastry brush and coat each piece with olive oil then sprinkle with minced thyme and pepper. I don't salt the vegetables because there is enough in the cheese and sauce.
  3. While the vegetables are grilling, which takes about 7-8 minutes on the indoor grill and 5 minutes on each side on the outdoor grill, get a big mixing bowl and mash the beans. I also served this dish with brown rice so you may want to get that going if you are going to serve with the enchiladas. You can also leave some cilantro to sprinkle on the rice after it is cooked. Start a small fry pan on medium heat to soften up the corn tortillas.
  4. With the vegetables grilled, cooled and diced, you can now add them to bowl of mash beans which act as a glue holding all the vegetables together.
  5. The small pan you started heating will be ready at this point. Add one tortilla for about 30 seconds to a minute and flip. It should be fragrant and rubbery in feel. Lay it on a plate and scoop in the bean and vegetable mixture , sprinkle with cheese, roll it up and place in the baking tray. Do this until all the ingredients are gone. Check out the pictures for tips on this method.
  6. You can sprinkle more cheese on top of the finished enchiladas before baking at 400 degrees for 30 minutes. I used my handy toaster oven. Place an enchilada or two on a plate and ladle on about 1/4 cup sauce. If using the cilantro, add this before ladling or just sprinkle on top. Serve with rice and avocado.

Grilled Vegetable Enchiladas

This is another of my recipes that has a ton of flexibility. You can grill any of your favorite vegetables and use any bean you like. You can also use flour tortillas. I used the sprouted corn tortillas you can find in the freezer section. I also make my own but that is another blog coming soon that I make with beer. The easy enchilada sauce beats the canned stuff every time!

I make a total of 3 trays of 3 enchiladas and serve them as 2 dinners and a lunch. My husband comes home for lunch most everyday. He has yet to find a restaurant in our area that can beat my cooking! You can freeze the enchiladas for a future fast food meal along with any leftover enchilada sauce. I hope you like this recipe as much as my family does!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 4 years ago from Ohio

      Thank you so much. It's my life mission to get folks to eat real food. I hope I can be of some small service.

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Great veggie enchiladas. Love all the photos..Great job and will vote up.

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