Zucchini Enchiladas with Homemade Sauce

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

I'm sharing this recipe with:

Balancing Beauty and Bedlam - Tasty Tuesday