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Grilled Vegetable Enchiladas - A Complete Meal in One Dish

Updated on August 10, 2014

Grilled (or Sauteed) Veggie Enchiladas for a Full Balanced Meal

One of my favorite household meals, especially for leftovers during the week, is Vegetable Enchiladas. My husband makes these for me regularly because I love them AND because they have complete servings of all of the necessary food groups all in one dish. Vegetables, black beans, rice, and cheese provide a perfect blend of flavors - wrapped in a whole wheat tortilla and topped with enchilada sauce and cheese.

Is your mouth watering yet? Mine is.

In the summer, we grill the vegetables. In winter, we saute them on the stove. Both times of year bring the freshness and balance of this delicious meal to our table at least once a month. On this page, I'll provide instructions for grilling, sauteing, and enchilada assembly. Keep reading for more goodness!

All photos on this page are my own.

Fresh from the Vegetarian Grill

New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals
New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals

Okay, you want the truth, right? Not all the recipes in this cookbook were great. We tried some duds. But... a bunch of them were truly delicious! And the best thing this cookbook did for me was open my eyes to some new possibilities. It gave me ideas. It made my mouth water, and it inspired me to try some different things. In the end, that's what I want from a cookbook... to push me beyond the limits of what I know and surprise my tastebuds. Even though a few of the tastebud surprises weren't what I was looking for, many more were and overall, I recommend it for people just getting started with vegetarian grilling.

 

Grilled Vegetables

Grilled Vegetable Enchiladas
Grilled Vegetable Enchiladas

The best thing about the Grilled Vegetables is that they can be used in this enchilada recipe, stuff pitas, vegetable tacos, fajitas, served over rice, or combined with just about any other recipe you might want to try them in.

The vegetables are smoky flavored, crisped and carmelized at the edges, with just a hint of spice from the fajita seasoning. I hope you love them as much as I do!

  • Prep time: 30 min
  • Cook time: 15 min
  • Ready in: 45 min
  • Yields: 6-8 people

Ingredients

  • 1 large onion (cut in 1-inch pieces)
  • 2 -3 medium carrots (cut in 1/2-inch thick coins)
  • 2 medium zucchini or summer squash (cut into 1-inch chunks)
  • 8 ounces button or baby portabella mushrooms (cut in half)
  • 1 Tbsp oil
  • 2 Tbsp water
  • 1 fajita seasoning packet

Instructions

  1. Cut the vegetables as directed and place in gallon-size zipper bag.
  2. Mix water, oil, and fajita seasoning in a dish. Then pour into zipper bag with vegetables. Zip bag shut and toss until vegetables are coated.
  3. Allow vegetables to marinate for about a half hour, tossing every 5-10 minutes.
  4. Add vegetables to grill basket and grill over medium heat until tender and some are starting to caramelize and crisp at the edges.
  5. Enjoy!
5 stars from 1 rating of Summer-Fall Recipe

The Best Grill Basket for Vegetables

Weber Style 6434 Professional-Grade Vegetable Basket
Weber Style 6434 Professional-Grade Vegetable Basket

We LOVE our vegetable basket for the grill! The holes allow juices to drip out and adds smokiness to the vegetables. The stainless steel allows for easier clean-up. Handles make for easy carrying. I hate losing vegetables into the grill, so the sides are perfect to keep the vegetables in while you stir them. It's our favorite grill tool and we highly recommend it!!

 

Sauteed Vegetables

Sauteed Vegetables
Sauteed Vegetables

Winter-Spring Recipe

I love the way this recipe just focuses on the vegetables themselves! Other than a little salt and oil, the recipe holds nothing but their natural flavor - a great addition to the enchiladas, pasta, or other dishes you might be hungry for.

Cook Time

Prep Time: 10 minutes

Total Time: 20-30 minutes

Serves: 6-8 people

Ingredients

  • 1 large red onion (chopped)
  • 12 ounces portabella mushrooms (chopped)
  • 1 pound fresh asparagus (cut into 1-inch pieces)
  • 10 ounces spinach (fresh or frozen - I prefer fresh, but sometimes frozen is just easier)
  • 1 Tbsp oil
  • 1/8 tsp Kosher salt

Instructions

  1. Prepare vegetables as directed.
  2. Pour 1 Tbsp oil into a large pan and add onions, portabellas, and asparagus. When you saute vegetables that contain a lot of water, sprinkle about 1/8 tsp. of salt over them. The salt helps to draw the water out more quickly, shortening your preparation time.
  3. Continue sauteing until the water is mostly gone. Add spinach (thawed if from frozen), and continue to saute until dry.
  4. Add to your recipe of choice and enjoy!

When you saute vegetables that contain a lot of water, sprinkle about 1/8 tsp. of salt over them. The salt helps to draw the wat

Vegetable Enchiladas

Vegetable Enchiladas
Vegetable Enchiladas

Assembling & Cooking this Delectable Dish

This Vegetable Enchiladas recipe brings the wonderful flavors of vegetables together with the complete protein made by combining rice and beans. A little cheese and sauce bring the whole dish together in a flavor masterpiece.

This is one of our go-to Sunday evening meals. My husband and I each get one meal for dinner and (Yay!), three more lunches throughout the week.

Cook Time

Prep Time: 5-10 minutes

Total Time: 50-55 minutes

Serves: 6-8 people

Ingredients

  • Vegetables (prepared as explained above)
  • Yellow Rice (prepared using box mix or your preferred recipe)
  • 1 can black beans
  • 8 ounces shredded cheddar cheese
  • 8 whole wheat tortilla shells
  • 1 can enchilada sauce (or your favorite recipe)

Instructions

  1. Preheat oven to 350 degrees.
  2. Assemble enchiladas by layering 1/8 can of beans, 1/8 of vegetables, 1 ounce cheese, and about 1/3 cup yellow rice inside. Wrap tortilla shell around contents. Lay the next tortilla next to the first. Repeat 8 times. These should fit in a 9x13 baking pan.
  3. When all enchiladas have been assembled, top with sauce. Spread the enchilada sauce over every inch of the tortillas to prevent them from drying out in the oven.
  4. Sprinkle any remaining cheese over the top of the sauce.
  5. Cover pan with aluminum foil, and bake for 45 minutes.
  6. Enjoy!

To estimate 1/8 of the vegetable mixture

spread it flat on a plate (or in the saute pan) and "cut" it into 8 sections. Add one section of vegetables to each tortilla shell with the beans, rice, and cheese.

Our Favorite Yellow Rice Mix

Zatarian's Yellow Rice, 8-Ounce (Pack of 12)
Zatarian's Yellow Rice, 8-Ounce (Pack of 12)

It seems like we have tried every yellow rice mix on the market, and this is our favorite. First and foremost, it's vegetarian. Many other brands include animal by-products, and this one's clear. Next, it's delicious! What more can I say? It's quick and easy to prepare, gluten-free, and tasty. When I don't have time to prepare my own rice, this is a great option!

 

Spread the enchilada sauce over every inch of the tortillas to prevent them from drying out in the oven.

Which method of vegetable prep for the enchiladas sounds tastier to you?

Which method of vegetable prep for the enchiladas sounds tastier to you?

See results

A Delicious and Well-Balanced Meal

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What sounded good on this page? What would you do to adapt it to your tastes?

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    • Virginia Allain profile image

      Virginia Allain 3 years ago from Central Florida

      This sounds lovely. We really enjoy Mexican flavored foods.

    • profile image

      RinchenChodron 3 years ago

      Use any vegetables I have on hand. I love Mexican food and like the idea of left overs for lunches.

    • SusanDeppner profile image

      Susan Deppner 3 years ago from Arkansas USA

      I might try it with green enchilada sauce. Either way, it sounds delicious and nutritious. Thanks for sharing!

    • profile image

      erleneamat 3 years ago

      We just had chicken enchiladas, but veggie enchiladas sounds delicious. Would be great for our veggie meal nights. Thanks for sharing on Merry Monday. Pinned.

    • Lorelei Cohen profile image

      Lorelei Cohen 3 years ago from Canada

      I have made tacos but I have not made Enchiladas yet. Your recipes all look delicious. There sure are a lot of varieties that would be so good.