Creamy Vegetable Enchiladas

Well this has been quite a week so far, and it’s only Tuesday. Yesterday I felt like a hamster in a wheel all day long, running and running and running and getting absolutely nowhere, and today hasn’t proven to be much better. So I’m sorry for not posting yesterday, but I only had time for one blog post, and writing about my baby boy’s first word (his brother's name, swoon) seemed just a little bit more important than these enchiladas.

That’s not to say these enchiladas aren’t delicious, though, because they are. They’re stuffed with vegetables and cheese, and they’re incredibly satisfying, even without any meat. You can customize them to your preferences, using any veggies you like and whatever cheese suits your fancy.

Do you want to hear something funny? I actually had to go back in my Twitter stream to see exactly what ingredients I used for these. According to Twitter, I made these 59 days ago. I mentioned them in a tweet and someone asked for the recipe, and I replied to her with the ingredients. Thank goodness for Twitter! I make so many different recipes, and I’m so far behind in posting them, that I really do need to jot down what I do as I’m doing it. Lesson learned!

Anyway, give these a shot. I think you’ll love them. The recipe does make a lot, so I ended up freezing 5 or 6 enchiladas for a later meal. I can't wait to enjoy these again on a night I just don't feel like cooking!

Creamy Vegetable Enchiladas

1 medium zucchini, cubed
1 red bell pepper, chopped
1 8-ounce can sliced mushrooms, drained
1 bunch green onions, sliced
2 garlic cloves, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 10-ounce package chopped frozen spinach, thawed and well-drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 8-ounce package cream cheese, softened
2 cups shredded colby cheese, divided
1 1/2 cups sour cream, divided
1 jar salsa, divided
6- or 8-inch flour tortillas

1. Preheat oven to 425 degrees.

2. Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

3. Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

4. Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

5. In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.