Thursday, June 25, 2009

vegetable enchilada goodness

I have a weakness for really good enchiladas. Preferably cheese enchiladas, to be exact. Mike, on the other hand, has never taken a liking to the dish. They're either too cheesy or they contain meat, so it's never quite worked out for him. So, in a conquest to satisfy both of our tastes, I make vegetable enchiladas. And boy, are these babies good. Good is an understatement. They're spectacular. And what I love about them is you can literally put whatever vegetables you want in them, which makes it a great "clean out the fridge" dish. To make it easy on you, though, I've included the vegetables I most often use. Enjoy.

Vegetable Enchiladas

1 T olive oil
assorted spices (chili powder, cayenne, red chili flakes, cumin, garlic powder, salt, pepper)
1 can black beans, rinsed and drained
2 cups frozen corn kernels
1 zucchini, diced
1 red bell pepper, diced
1/2 small onion, diced
1/2 to 1 small can diced green chiles
2 to 3 cups grated cheese (cheddar, mexican blend, whatever)
1 regular to large-sized can enchilada sauce (I prefer Macayo's)
8 to 10 corn tortillas (or taco shells broken in half, yum!)

Preheat oven to 350. Grease a large glass baking dish.

Heat olive oil over medium heat in a large pan. Add onion and saute until clear, about 3 minutes. Add zucchini and bell pepper and spices (I like to spice them to my liking using the above spices). Saute until zucchini and pepper are tender, about 6 minutes. Add frozen corn, black beans and more seasoning, if needed. Stir together and heat an additional minute or so.

When vegetables are ready, line the bottom of the dish with tortillas. Add a layer of the vegetable mixture and top it with cheese. Repeat this layering until pan is full. Pour enchilada sauce evenly over the top and add another layer of cheese. Bake covered with foil for 15 minutes, uncover and bake another 5 minutes or so. Remove from oven and serve immediately. Serves four.

Top with sour cream and garnish with chopped green onions. Delish!

1 comments:

Steph said...

That sounds fabulous, congratulations!