Vegetable Enchiladas

These vegetarian enchiladas prove you don’t need cheese or meat to make a satisfying rolled tortilla dinner. Sautéed eggplant, grated zucchini, onion, garlic, and diced green chiles fill salsa-softened corn tortillas that bake until browned and fragrant.

Softening the tortillas in salsa rather than frying them in oil is a lighter technique that adds flavor at the same time. Five minutes soaking in salsa makes the corn tortillas pliable enough to roll without cracking. The salsa also clings to the surface and becomes part of the sauce when the enchiladas bake.

The eggplant is the star filling ingredient. It absorbs the garlic and onion flavors during sautéing and develops a creamy, almost meaty texture that gives each enchilada real substance. A splash of sherry adds a subtle warmth if you choose to include it.

Baking at high heat for 15 minutes crisps the edges of the tortillas and concentrates the salsa into a sticky glaze on top.

Kitchen Tips

• Coat both sides of each tortilla in salsa for even softening. One-sided soaking means one side cracks when you roll.
• Sauté the eggplant until it starts to stick to the pan. That sticking means the moisture has cooked out and the flavor has concentrated.
• Place the enchiladas seam-side down so they hold their shape during baking.
• Serve immediately while the edges are still crispy.

Variations

• Add crumbled queso fresco or shredded Monterey Jack on top before baking for a cheesy version.
• Swap the eggplant for roasted sweet potato cubes for a sweeter, softer filling.
• Top with sliced avocado and a squeeze of lime after baking for freshness.