Got a veggie-hating tot? Dana Wooten of Dana Treat has you covered with this recipe for delicious vegetable enchiladas. They’re packed with veggies, but the layer of delicious homemade
sauce and melted cheese won’t give away your secret. Dana teaches vegetarian
cooking classes, so she's definitely an expert on the subject. This recipe, in particular, is
wonderful because it’s hearty yet healthy and uses so many of the summer vegetables
we’re just starting to see in the markets like corn and zucchini. You can also add a meat of your choice like chicken or beef if you'd like to make it into a more protein-packed dish. Serve
with refried beans and a little rice or, for a lighter approach, a big green
2 medium zucchini, quartered lengthwise and
1 ear of corn, kernels cut off with a knife
1 teaspoon dried oregano
1 teaspoon dried epazote (optional)
1 4-ounce can chopped green chilis, drained
1 14-ounce can pinto beans, rinsed and drained
1/4 cup chopped fresh cilantro
kosher salt and freshly ground pepper
8 8-inch flour tortillas
1 cup grated cheddar cheese
1. To make the sauce, combine the tomato
puree, heavy cream, cilantro, garlic, salt and pepper. Set aside.
2. Preheat the oven to 350 degrees.
3. To make the enchilada filling, place
a saute pan over medium heat. Pour in just enough canola oil to coat the bottom
of the pan, then add the onion. Saute until just beginning to soften, about 5
4. Add zucchini, corn and dried herbs
to the pan. Cook until tender but not mushy, about 7 minutes. Remove the pan
from the heat and stir in the chiles, beans, cilantro, and salt and pepper to
taste. Allow to cool slightly.
5. To assemble enchiladas: pour a layer
of sauce over the bottom of a large casserole dish. Spoon 1/8 of the
bean mixture along the center of each tortilla then roll each up. Place seam side
down in the baking dish and repeat.
6. Spoon the remaining sauce over the
enchiladas and sprinkle with cheese on top. Cover with foil and bake for 20
7. Remove the foil and bake another 5
minutes. Allow to sit for 5 to 10 minutes before serving.