We’ll take a little break from the sweets today to talk about a new dinner recipe. These enchiladas are so good that I’ve made them three times over the past month. Really! The first time I forgot to take pictures. The second time I added a few ingredients and liked the result, but the pictures came out horribly. The third time I made a few more changes to the recipe and liked the enchiladas even more. The pictures aren’t great but you really need this recipe now, so that you’re ready when local zucchini is abundant.
I started with this recipe
posted by Gina from Skinny Taste
, who had the fabulous idea to use shredded zucchini to make a vegetarian enchilada. I added some red onion and black beans, for just a little more flavor and protein. Gina also inspired me to make my own enchilada sauce, which is actually really easy! Everyone who tasted this recipe has been surprised by just how much they like it. And equally important, the enchiladas are just as good for lunch the next day.
2 t canola oil
1 t minced garlic
1 large red onion, peeled and diced
4 scallions, white and light green parts only, chopped
3 large zucchini, shredded
1 (15 oz.) can black beans, rinsed and drained
8 oz. Cabot 50% Reduced Fat Cheddar Cheese, shredded and divided
6 Joesph’s brand Flax, Oat Bran, and Whole Wheat tortillas
1 t minced garlic
1 (15 oz.) can tomato sauce
1 T chili powder
1 t cumin
1/8 t cayenne pepper
1 c. Knorr vegetable broth
Heat oil in a large frying pan, and saute garlic, onion, and scallions for 5-10 minutes, or until golden brown. Add shredded zucchini, and saute for 15-20 minutes, or until most of the liquid is evaporated. Stir in beans and 1/2 c. shredded cheese.
To make the sauce, coat a small pot with cooking spray, and saute the minced garlic. Add the tomato sauce, spices, and broth, and bring to a boil. Simmer for 15-20 minutes and then remove from heat.
Coat an 11″x7″ or a 13″x9″ baking dish with cooking spray. Fill each tortilla with 1/6 of zucchini- bean mixture, and place seam side down in the baking dish. Reserving 1 cup of the enchilada sauce for serving, pour the remaining sauce over the enchiladas. Top with remaining shredded cheese. Bake at 400F for 20 minutes.
Serve with remaining enchilada sauce and additional chopped scallions.