Two enchiladas sitting on top of a pool of vibrant green avocado sauce, garnished with chopped cilantro and a slice of lime.

Spring Vegetable Enchiladas with Avocado Cream Sauce

Name: Spring Vegetable Enchiladas with Avocado Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 corn tortilla; 1 tbsp olive oil; 1/2 onion chopped; 2 garlic minced; 1 small bunch asparagus trimmed and cut into 1 inch pieces; 1 cup canned artichokes drained and chopped; 1/2 cup roasted corn; 1/2 tsp ground cumin; 1/2 tsp ground chili powder; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup vegetable broth; 1/2 cup Greek yogurt; 1 ripe avocado; 1/4 cup fresh cilantro chopped; 1 lime cut into wedges

Spring veggie enchiladas with creamy avocado sauce.

Category Main Course

Prep 20 minutes

Cook 15 minutes

Style Mexican

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · April 26, 2023

A little about this dish

This recipe is inspired by Mexican cuisine, but with a seasonal twist. We're using fresh spring vegetables and pairing them with the quintessential Mexican dish, enchiladas. These enchiladas are filled with a mix of sautéed asparagus, artichokes, and roasted corn, then topped with a creamy avocado sauce. Not only is this dish delicious, but it's also vegetarian and gluten-free, making it a crowd-pleaser for all diets.

Ingredients (for 2)

Corn tortilla — 4
Olive oil — 1 tbsp
Onion — 1/2 — chopped
Garlic — 2 — minced
Asparagus — 1 small bunch — trimmed and cut into 1 inch pieces
Canned artichokes — 1 cup — drained and chopped
Roasted corn — 1/2 cup
Ground cumin — 1/2 tsp
Ground chili powder — 1/2 tsp
Salt — 1/4 tsp
Black pepper — 1/4 tsp
Vegetable broth — 1/2 cup
Greek yogurt — 1/2 cup
Ripe avocado — 1
Fresh cilantro — 1/4 cup — chopped
Lime — 1 — cut into wedges

Preparation

Step 1 — 🌡️🔥👉

Preheat the oven to 375°F
Step 2 — 🔥🍳🧅

Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
Step 3 — 🔥🍽️🌽

Add the asparagus, artichokes, and roasted corn to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until veggies are softened, about 5-7 minutes.
Step 4 — 🌊🍲🕳️

Pour the vegetable broth in and let cook for another 2-3 minutes until the liquid has been absorbed.
Step 5 — 🌀🌯🥬

Remove from heat and let cool slightly. Then, place about 1/4-1/3 cup of the vegetable mixture in the center of each tortilla and roll it up tightly.
Step 6 — 🔥🍴🎂

Place the rolled up enchiladas into a baking dish and bake them for 10-12 minutes or until heated through.
Step 7 — 🌀💪🥑

In a blender or food processor, combine the Greek yogurt, avocado, cilantro, and juice of half a lime. Pulse until smooth and creamy.
Step 8 — 🍽️🌯🌶️

Remove the enchiladas from the oven and serve hot topped with the avocado cream sauce and a wedge of lime.

A final fox tip

You can customize these enchiladas by adding your favorite spring veggies such as zucchini or snap peas. For some added protein, you can also add black beans or diced chicken. Kids can help by assembling the enchiladas and blending the avocado cream sauce.