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Prep Time: 7 Minutes Cook Time: 35 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it. Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
2 medium zucchini, quartered lengthwise and thinly sliced |
1 teaspoon dried oregano |
1 (4 ounce) can chopped green chilies, drained |
1 1/2 cups cooked kidney beans, rinsed and drained (i use black or pinto beans) |
salt |
fresh ground black pepper |
8 (8 inch) flour tortillas |
2 cups monterey jack cheese, grated |
1 (28 ounce) can tomato puree |
1/2 cup heavy cream |
1/3 cup cilantro, finely chopped |
1 large garlic clove, pressed |
1/4 teaspoon salt |
fresh ground black pepper |
Directions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
2. Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
3. To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
4. Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
5. Bake 25 minutes, or until hot and bubbly.
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