Total Time
Prep 15 mins
Cook 10 mins

I adapted this enchilada recipe to fit into our dairy-free (due to allergies) eating habits. We don't miss the cheese!

Ingredients Nutrition


  1. Warm olive oil in a heavy large skillet over medium heat.
  2. Add zucchini, squash, onion and corn and saute til just tender.
  3. Add next 5 ingredients and continue to saute until warmed through-- about 5 minutes.
  4. Spoon veggie mixture into warmed tortillas and top generously with "sour cream" and salsa.
  5. Enjoy!