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Summer Squash Enchiladas
with roasted cumin broccoli

Active: 45 min Total: 1 hr 5 min

Enchiladas take a bit of extra time to assemble, but they make a super satisfying one-dish meal that can be made ahead or even frozen. This vegetarian version gets a flavorful twist from homemade green enchilada sauce.
Smarts: Save time on the night you're cooking by either making enchilada sauce ahead or purchasing canned green enchilada sauce from the grocery store.

Tags

Ingredients

Servings:
4
Metric
Summer Squash Enchiladas:
  • Rice, uncooked white or brown - 2/3 cup
  • Zucchini - 1 lb, chopped (sub any summer squash)
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Beans, refried (14 oz / 397 g) - 1 can
  • Foil - for baking
  • Cheese, shredded Mexican blend - 1 cup
  • Yogurt, plain or Greek - 1/2 cup
Green Enchilada Sauce:
  • Onions, medium - 1/2, chopped
  • Garlic - 3 cloves, chopped
  • Tomatillos - 12 oz, peeled and chopped
  • Green chilies, diced (7 oz / 198 g) - 1 can, drained and rinsed (use mild, medium, or hot)
  • Oil, cooking - 1 Tbsp
  • Cumin - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Stock, any type - 1 cup
Roasted Cumin Broccoli:
  • Broccoli - 12 oz, chopped
  • Oil, cooking - 1 Tbsp
  • Cumin - 1/2 tsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rice - Double if making Thursday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Tomatillos / Zucchini / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make enchilada sauce - If prepping before cooking, get oven heating before continuing with prep. Drain and rinse green chilis. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions and saute for 3 minutes. Add garlic, tomatillos, and green chilis and saute for 3 minutes. Add cumin (portion for sauce) and oregano and saute for 1 minute. Pour stock over top and simmer sauce for 5 minutes to let the flavors come together. Blend with an immersion blender or standing blender. Season with some salt. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 375F / 190C.
  2. Spread broccoli out on a sheet pan. Toss with oil and cumin (portions for broccoli). Season with some salt.
  3. Roast broccoli until tender and golden brown, shaking the pan halfway through, 25 to 30 minutes.
  4. While broccoli roasts, heat a saute pan over medium-high heat. Add oil (portion for the enchiladas) and then zucchini. Saute until zucchini is tender but still has a bit of crunch (these will give the finished enchiladas some texture contrast), ~5 minutes.
  5. Stir one-third of the enchilada sauce into zucchini. Set aside.
  6. Cover the bottom of a rectangular baking dish (use a square baking dish if customizing for fewer than 4 servings) with another third of the enchilada sauce.
  7. Working with one tortilla at a time, spread beans down the middle. Fill with rice (reserve half if doubled for Thursday) and then zucchini. Roll each tortilla to enclose filling and arrange seam-side down in the pan. (Note: If the tortillas are not pliable, follow package instructions to soften.)
  8. Top with the remaining sauce and cover with foil. Bake for 20 minutes.
  9. Sprinkle enchiladas with cheese and bake uncovered for another 5 to 7 minutes, until cheese is melted.
  10. When broccoli is finished, squeeze lemon juice over top.
  11. Serve enchiladas with yogurt. Enjoy broccoli on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (50)
Gluten-free (4)
Paleo (2)
Vegetarian (13)

42 reviews

These were very good vegetarian enchiladas. Made so much I decided to divide it into two smaller pans and freeze one.

By: Christy
Posted: Jul 03, 2020
Diet: Original
0 Helpful

Very tasty, took a very long time. Made a ton!

By: Jennifer
Posted: May 25, 2020
Diet: Original
0 Helpful

Didn't roll enchiladas. Mixed zucchini with a can of pintos and some crushed chips (maybe a cup?) And one third of sauce. Poured some suace on bottom and some on top. Had extra sauce. Roasted Cauliflower and broccoli.

By: Markell
Posted: Sep 08, 2019
Diet: Vegetarian
0 Helpful

I really liked this one!

By: Isabella
Posted: May 31, 2019
Diet: Original
0 Helpful

I knew what to expect from this. My mom made enchiladas like this. They were soggy, but the ingredients were decent enough. My wife didn't care for these at all. Her mom made proper enchiladas, made the way her grandma made them back in Guadalajara. These are not the same thing.

By: Kathleen
Posted: Feb 09, 2019
Diet: Original
0 Helpful

Sauteeds the zuchini with onion garlic and oregano, and added corn and black beans, made enchiladas without the rice and it was good! Didn’t do the brocoli

By: Nienke
Posted: Dec 21, 2018
Diet: Original
0 Helpful