The Roasted Vegetable Enchiladas at Cooper’s Hawk Winery & Restaurant are a great example of how far vegetarian options have come in the last 10 years. They stand out with a craveable combination of bold flavors and textures. Four white corn tortillas, dipped in housemade enchilada sauce, are filled with spinach, black beans, roasted zucchini, yellow squash, poblano and red peppers, and fresh corn. Roasted butternut squash serves to bind the other ingredients together, along with melted cheese. The enchiladas sit on a bed of roasted tomato/chipotle sauce and are topped with fresh corn, avocado, pico de gallo, ancho sour cream and cilantro. As a bright counterpoint, the enchilada gets a side salad of fresh corn and jicama with red onion, green beans, sweet grape tomato, mayonnaise, lime and ancho chile.

Matt McMillin, Director of Food and Beverage Operations, says, “In your first bite, you are hit with the aroma and flavor of toasted ancho, guajillo, cumin and the sweetness of the vegetables. The sauce adds a layer of smoky chipotle without being spicy. The salad is bright, fresh and full of crispy texture from the jicama and the other vegetables, and the acidity from the lime really makes everything come alive.” He anticipates the dish will remain a guest favorite, possibly adding it as a vegetarian option for the banquet menu and a soup/combo-lunch option down the road.