Is is meatless Monday or Mexican Monday? Hmmm? Maybe both! It is this week. Get excited for our garden vegetable enchiladas. The zucchini and onions are sautéed in butter then we fold in corn and mild chiles. Next the filling is seasoned with cumin, chili powder, and cilantro before we add cream. This luscious filling is spooned into flour tortillas and then topped with cheese and baked. Yum. Each bite is packed with veggies and cheese. Total perfection. We paired a Mexican chopped salad with the enchiladas this is jam packed with fresh flavors. You will find corn, diced avocado, tomatoes, sliced radishes, jicama, black beans, bell pepper, feta cheese, and romaine; all tossed in a honey lime vinaigrette with a touch of heat from minced jalapenos. What a duo!

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: butter, zucchini, yellow squash, red onion, corn, green chiles, cilantro, chili powder, flour, cumin, milk, monterey jack, cheddar, flour tortillas

Ingredients: romaine, black beans, tomato, jicama, corn, radish, avocado, red bell, feta, lime, oil, honey, cilantro, garlic, jalapeno