Even with the last days of summer officially behind us, my farmer’s market and I are still holding on to as much summer produce as we can get. I know that as the weeks progress, the summer squashes, stacks of corn, and plump tomatoes will start to dwindle and be replaced but other squashes and vegetables. But until then, I’m still celebrating summer on my plate.
One of my favorite dishes to enjoy so many vegetables is an enchilada. For me, the more vegetables tucked inside an enchilada, the better. It’s so easy to do and is always a crowd pleaser. So for these Summer Veggie Enchiladas, I threw in the heavy hitters of summer: corn, zucchini, tomatoes, and bell peppers. I also added some kale and black beans for some added protein, fiber and greens (you can never have too many greens).
What’s also fun about these enchiladas is the homemade enchilada sauce! It’s also easier than I thought to make, and now that I know how simple it is to make, I don’t know if I will ever want or need to buy the canned version again.
Any summer squash will work in this recipe. So if your CSA box or farmer’s market only has pattypan squash or yellow squash, that will work too! This recipe is perfect for an 8 x 8” baking dish worth of enchiladas, which, depending on how much you pack in your tortillas and their size, could be anywhere from 6 to 8 tortillas. If you want to cook a lot for the week or serve a larger table, just double this recipe for a 13 x 9” pan and you’ll be set.
These enchiladas also pair really well with the Watermelon Mint Jicama Salad I posted a few weeks ago. The cool, light feeling of the salad is a great counterbalance to the heat and heft of the enchilada. The two are, to me, the perfect summer send-off into the (hopefully soon!) cooler months of fall.