Zucchini Enchiladas with Homemade Sauce
Recipe from Quick Vegetarian Pleasures by Jeanne Lemlin
We enjoyed this veggie dish the other night and it was quite tasty! A great use for zucchini if you have an over abundance or have been gifted some.
2 tablespoons olive oil
1 medium local onion, diced
1 large local zucchini, shredded
1 can organic red kidney beans, rinsed and drained
1 teaspoon dried oregano
Real Salt to taste
Ground black pepper to taste
8 organic whole wheat tortillas
2 cups shredded Monterey Jack cheese
For sauce:
1 28 oz. can organic tomato sauce (I used a 6oz can of organic tomato paste with water added)
1/2 cup local, heavy cream
1 large garlic clove, minced
1/4 teaspoon Real Salt
Ground black pepper to taste
- Heat oil in large skillet over medium high heat. Add the onion and saute 5 minutes. Stir in zucchini and oregano and cook until tender but not mushy. Remove from heat and stir in kidney beans, salt and pepper. Let the mixture cool.
- Preheat the oven to 350 degrees. To make the sauce, combine the tomato sauce, heavy cream, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on the bottom of 2 large casserole dishes. Spoon one eighth of the bean mixture along the center of a tortilla, then sprinkle on 2 tablespoons of cheese. Roll the enchilada and place seam side down in the baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas and sprinkle some of the remaining cheese on each enchilada.
- Bake 25 minutes or until hot and bubbly. Let sit 5 minutes before serving.
Local ingredients used:
Zucchini - Cohen Farm, Silk Hope, NC
Spanish sweet onion - Godwin's, Johnston County, NC
Heavy Cream - Maple View Farm, Hillsborough, NC
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