Vegetarian Summer Vegetable Enchiladas (with Vegan option)
If you live in the South like me, nothing beats a good ol' Mexican dinner, especially when a craving strikes. Trust me, you can try to outrun it or banish the thought of tacos to the back of your mind, but then the queso dreams start. You know, the ones where queso is oozing from the walls and you're being chased by giant tortilla chips. When craving Mexican food, one must eat Mexican food.
However, there is a way to satisfy El Hambre without the sluggish, lethargic feeling that usually follows. This lightened up take on a traditional Tex-Mex comfort dish will satisfy any queso craving without any guilt. Whether you use real cheese or my favorite almond-based 'cheese' (to make the dish vegan) makes no difference, and you'll get the satisfaction of knowing you're utilizing summer's hottest produce (no pun intended) for maximum nutrient density. Meatless Monday, solved.
Summer Vegetable Enchiladas
(Makes 12 enchiladas, serves 4)
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 small eggplant, diced
- 4 oz. jicama, peeled and diced
- 4 shishito peppers, held over an open flame until charred, then seeded and minced
- 4 oz (optional vegan) cheddar jack cheese, cubed + 4 oz. shredded
- 1 can (14 oz.) black beans, drained and rinsed
- 2 Tbsp. olive oil
- 1/4 tsp. chili powder
- Salt + pepper as needed
- 12 corn tortillas
- 2 jars organic green (tomatillo) enchilada sauce (I use storebought)
- Optional: 1 sliced tomato + fresh cilantro for garnish
method to the madness: Preheat your oven to 350 F. In a large mixing bowl, toss all of your vegetables and black beans with the olive oil and spices. Add the cubed cheese. Spread 1/4 c tomatillo sauce onto the bottom of two 9x13 baking dishes (1/4 c per dish, that is). Fill a corn tortilla with a few scoops of the veggie mixture, leaving enough room to be able to fold the ends of the tortilla over each other. Place the tortilla fold side down in the baking dish. Repeat until you have used all 12 tortillas, nestling them against each other so that they hold their shape. Top with an additional cup of tomatillo sauce per dish, and the remaining shredded cheese to your liking. If desired, gently lay thin slices of tomato across the top of the enchiladas and finish with a drizzle of olive oil. Bake the enchiladas for 30 minutes, until the cheese is bubbling and the edges of the tortillas are crisp. Remove from oven and garnish with a pinch of salt and fresh cilantro (optional).
This recipe was developed in collaboration with Farmhouse Delivery.