Zucchini Enchiladas

Name: Zucchini Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 bell pepper, diced; 227 grams cream cheese; 2 Tbsps extra virgin olive oil; 8 burrito-sized flour tortillas; 2 cloves minced garlic; 1 poblano pepper, diced; 1 larges yellow onion, diced; 4 smalls zucchini

The recipe Zucchini Enchiladas is ready in around 1 hour and 10 minutes and is definitely a tremendous vegetarian option for lovers of Mexican food. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 246 calories, 6g of protein, and 16g of fat. Head to the store and pick up bell pepper, zucchini, extra virgin olive oil, and a few other things to make it today.

Ingredients

Servings:

bell pepper, diced 227grams

cream cheese 2Tbsps

extra virgin olive oil 8

burrito-sized flour tortillas 2cloves

minced garlic 1

poblano pepper, diced 1larges

yellow onion, diced 4smalls

zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.