This Meatless Monday post is a recipe I found on AllRecipes.com. These enchiladas are easy to make. They are also very accommodating to modifications, add beans, chiles or change the veggies. This is how I made them, the original recipe can be found here.
Zucchini Enchiladas
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups diced zucchini
1/4 cup black beans or re-fried beans
2 teaspoons chili powder
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 1/2 cup shredded Monterey Jack cheese
8 (8 inch) whole wheat tortillas
1 1/2 cups chopped tomatoes
Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup black beans, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in 1 cup of Monterey Jack cheese.
Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.
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