Veggie Enchiladas
photo by flower7
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 5 tablespoons unsalted butter, divided
- 5 tablespoons vegetable oil
- 12 corn tortillas
- 1 onion, minced
- 4 cups unpeeled zucchini, grated
- 3⁄4 cup black olives
- 1 (4 ounce) can diced mild green chilies
- minced garlic
- 1 can reduced sodium black beans
- 2 cups monterey jack cheese, grated
- 20 fluid ounces homemade enchilada sauce ("or" canned equivalent)
- 1 1⁄2 cups cheddar cheese, grated
directions
- In a large frying pan, melt 3 tablespoons unsalted butter.
- Heat butter and oil together and fry tortillas for about 5 seconds on each side.
- Remove as soon as they become limp and drain on paper towels.
- In a separate pan, sauté onion in the remaining butter until transparent.
- Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
- Sauté for 5 minutes, stirring occasionally.
- Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
- Top with a heaping tablespoon of Monterey Jack cheese.
- Roll up and place seam-side down in a 9 x 13-inch dish.
- When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
- Enchiladas may be covered and refrigerated overnight at this point.
- Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
- Serve with a dollop of sour cream and green onions.
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Reviews
-
Great flavor, and pretty easy to make! -
This was very good...I used a reduced fat Mexican shredded cheese blend throughout, probably a little less cheese than called for but it was still plenty cheesy. Also, tried to use less of the butter and oil for the tortillas, but ran out near the end...I got the impression though that you could probably just skip that fat and nuke them in the microwave for a few seconds to soften them up. Oh, and I subbed a cup of chopped bell pepper for a cup of the zucchini, which was quite tasty. -
These were great! A lot simlper than it looks. The vegetables all went together very well. I must admit, I did partially peel the zucchini though, personal preference. Thanks!
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These are very flavorful enchidaldas and healthy too! I didn't use black olives as not everyone in the family likes them. I used less zucchini, but added fresh chopped tomatoes. Also I didn't use as much cheese as the recipe called for. I topped it with Enchilda Sauce recipe #31811. And served it with Tex Mex Rice recipe #91598. A delicious dinner, compliments of Zaar! -
These are really tasty! I used small flour tortillas (personal preference) and just heated them in the microwave. Had about a cup of filling left over (probably didn't fill them quite full enough). Also cooked for 20 minutes not 15. Very good with sour cream. Wish I'd found this one sooner! :) *Updated to add that I think they are even better the next day, reheated - the flavors came together more after a night in the fridge. Yum!
Tweaks
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This was very good...I used a reduced fat Mexican shredded cheese blend throughout, probably a little less cheese than called for but it was still plenty cheesy. Also, tried to use less of the butter and oil for the tortillas, but ran out near the end...I got the impression though that you could probably just skip that fat and nuke them in the microwave for a few seconds to soften them up. Oh, and I subbed a cup of chopped bell pepper for a cup of the zucchini, which was quite tasty.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
