Throw everything you know about enchiladas out the window.
I’m calling these enchiladas, but they aren’t your typical salsa & cheese covered enchiladas. They are the creation of a ‘forgot to go grocery shopping, but I need to make dinner’ meal. Ever have one of those nights? Yeah, me too – like once a week at least! I take everything out of my fridge and see if I can make anything tasty out of all the ingredients. Usually I come up with something decent, and sometimes (like this recipe) I create something that I want to make again.
Do you like leftovers? Do you turn your leftovers into something else or just reheat the original meal? I’m not a huge fan of leftovers. They usually don’t taste as delicious and I enjoy mixing up my meals and eating something new every night. But I was excited to eat these leftovers! The pesto mixed with all the other spices just brightened everything up and they reheat well.
For these enchiladas, you simply roast potatoes (sweet potatoes or regular), zucchini, and peppers. While those are roasting, you prep the ‘salsa’. Using this term loosely, the salsa is made from chickpeas, onions, cilantro, and corn. It’s a raw salsa and isn’t cooked until placing everything in the oven for a few minutes. That way, everything stays crisp and doesn’t get mushy. If you like spice, you can add some jalapenos to the salsa too.
This is meant to be a quick, minimal prep meal. I use store bought pesto, but you can make your own if you’re feeling ambitious.
Are you going to make these Pesto & Greens Enchilada? If you do, please leave a comment with any questions or suggestions.
Pesto & Greens Enchilada
|Yield: serves 4 - 5 people|
Enchiladas filled with roasted potatoes, zucchini, and peppers in a cilantro and pesto sauce with chickpeas.
- 3 potatoes, russet or sweet potatoes, cubed
- 2 large zucchinis, cubed
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- - - -
- 1 small onion, diced
- 1 can chickpeas
- 1/4 cup fresh cilantro, torn
- 1 cup corn
- - - -
- 6 ounces pesto sauce
- 6 - 8 tortilla shells
- - - -
- TOPPINGS (Optional)
- 1/2 cup Parmesan cheese, shredded
- 1 tablespoon cilantro
- 3 radishes, thinly sliced
- 1 jalapeno, sliced
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place potatoes, zucchini, and bell pepper on baking sheet. Drizzle with olive oil, salt, and pepper. Cook 20 - 30 minutes until toasted. Let cool.
- Mix all salsa ingredients in a small bowl. Add to cooked potato mixture. Mix in pesto sauce.
- Spray a 9 x 13 glass baking dish with olive oil. Lower oven temperature to 350 degrees. Evenly divide enchilada mixture between tortillas. You might have extra filling, this is okay. Roll filled tortillas and place in baking dish. Place extra filling on top with enchiladas. Top with cheese (optional) and bake 15 minutes, until cheese is melted. Remove from oven and top with remaining toppings of cilantro, radishes, and jalapenos.
images & text © North Coast Eats