Fun fact: when I was growing up I lived down the block from a Mexican restaurant that made the best enchiladas. At least once a week I’d take my allowance, walk down the block, and get a plate with enchiladas, rice, and beans, and I’d demolish it.

Enchiladas are actually super easy and quick to whip up, and a great way to use any leftovers. They’re also super easy for this whole less-meat thing I’m doing with my diet!

You’ll need:

• corn tortillas
• onion
• corn kernels
• zucchini
• bell pepper
• red enchilada sauce
• cheese
• Mexican crema (optional)
• cilantro (optional)

Preheat your oven to 350 degrees.

I already had the veggies (minus the corn) cooked since I’d made a big batch of them as a side for dinner the other night. I’d definitely recommend cooking these off first to get some of the moisture out, or else you’ll end up with soggy, fall-apart enchiladas.

I gave these a quick toss in the pan with some corn kernels and set them aside.

Next, heat up your tortillas. Heating them up with a little bit of oil also helps prevent sogginess, so this is key!

Now start assembling. Take a tortilla, line your filling along the middle, and fold both sides over to make a (kind of) roll.

Cover the bottom of your baking dish with enchilada sauce, and carefully set your enchiladas in, seam side down. Cover with more of the sauce, and be liberal since it will cook off a bit in the oven. Top with shredded cheese and bake for 15-20 minutes.

I like my enchiladas with a little bit of Mexican crema drizzled on top. It’s a little thinner than sour cream and has a different taste, and can be found in most grocery markets now. If you’re not averse to cilantro, sprinkle your enchiladas with some fresh cilantro and dig in!