These Vegan Enchiladas Verde are made with roasted zucchini and corn and topped with homemade salsa verde for a healthy and delicious plant-based dinner.
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To make the enchiladas, preheat the oven to 350. Slice zucchini in 1/2" pieces and mix it with sliced onions, corn, and garlic. Drizzle 1 tablespoon olive oil over vegetables and spread evenly on a baking sheet. Roast for 20 minutes, stirring occasionally until vegetables are fragrant with brown spots on the outside.
Soften the corn tortillas to make them pliable. To do this, wrap them in a slightly damp cloth or paper towel and microwave them for about 30 seconds until steaming. The steam will soften the tortillas so that they can be rolled without tearing.
Place 1/2 cup green salsa on the bottom of a 9x12 baking dish. Put about 1/4 cup of filling in each tortilla and roll up. Repeat until all the tortillas are rolled and the filling is gone.