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Vegetable Enchiladas

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 salad.


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1 28-ounce can tomato puree

1/2 cup heavy cream

1/3 cup finely chopped cilantro

1 large garlic clove, minced

1/4 teaspoon kosher salt

Freshly ground black pepper to taste


Canola oil

1 medium onion, diced

2 medium zucchini, quartered lengthwise and thinly sliced

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 minutes.

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 minutes.

7. Remove the foil and bake another 5 minutes. Allow to sit for 5 to 10 minutes before serving.

Serves 4 to 6

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