Prep 7 mins
Cook 35 mins
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.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1 teaspoon dried oregano
- 1 (4 ounce) canchopped green chilies, drained
- 1 1⁄2 cups cooked kidney beans, rinsed and drained (I use black or pinto beans)
- 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
- 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.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- 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.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
These were phenomenal! I used black beans as suggested, and I added about 2 Tbs of Recipe #38756 to the sauce for more flavor. I served with brown rice. My only complaint was that the canned tomato puree made the sauce taste pretty tinny. (I don't use canned puree a lot, so I don't know if that's normal, or if it was just this particular brand)? I will probably puree some fresh salsa and mix it with the heavy cream next time--and there will DEFINITELY be a next time! Thanks for an awesome recipe!
A winner for sure. It is very easy to make, it does not take alot of time and it does not cost much either. a winning combination. We are trying to eat more veggies and less meat and this will be on the menu regularly. thanks for sharing.
This was fantastic even though I had to make some substitutions. Zucchini was shriveled so I bought yellow squash instead (yum). I didn't read directions well enough & ended up with only a small can of tomato sauce. Rummaged thru the pantry & found salsa verde (highly recommend). I used black beans, less cheese & whole wheat tortillas. Even though I had to change some ingredients, it till turned out great.