White Bean Enchiladas with Roasted Corn and Zucchini


What's the best thing about making enchiladas? You now have an excuse to talk like Moira Rose.


Today, my mother is Connoisserus Veg, and what a delicious recipe she's thrown together. It is vegan so there's no cheese to fold in, so that's a shame as far as channeling Moira. Better to be healthy and kind to animals, though, right?


Also, marked as a casserole, too, since it's in a casserole dish. That counts as far as I'm concerned


Modified a Recipe by Connoisseurus Veg | Serves: 2 | Time: ~1 hr



Ingredients


Tomato Sauce

1 green #tomato

1/2 small onion, quartered

2 garlic cloves

1 #jalapeno pepper seeded

1/4 cup fresh cilantro packed

1 tbsp lime juice

1/4 tsp agave syrup

S&P


Filling

1 14-oz can cannellini #beans, drained and rinsed

1/2 small onion, quartered

1 garlic clove

1/2 tbsp lime juice

1 tsp ground cumin

Salt, to taste


Enchiladas

6-8 flour tortillas

~1 tsp EVO


Roasted Corn and Zucchini

1 medium #zucchini, chopped

1 cup fresh #corn kernels, about 2 ears

1 tsp EVO

S&P, to taste



Instructions


Sauce

Blend all ingredients in a blender. Add to a sauce pan over medium heat and bring to a simmer. Let simmer 15 min.


Filling

While sauce cooks, place all filling ingredients into food processor bowl and blend until smooth.


Enchiladas

Preheat oven to 350°. Ladle about half of the sauce into the bottom of a large baking dish or oven safe skillet.


Working in batches of about 4, wrap tortillas in a moist paper towel and microwave for 20-30 seconds, just until softened. Place 1/4 cup of bean mixture into the center of a tortilla and roll. Place into prepared baking dish or skillet, seam-side down. Repeat until all tortillas and sauce are used.


Brush tops of enchiladas lightly with oil. Place into oven and bake until tops just begin to brown, about 7 minutes. Remove from oven, cover with remaining tomatillo sauce and return to oven. Bake 15 minutes more.


Corn and Zucchini

Toss corn and zucchini with oil and place in oven with enchiladas. Bake 20 minutes, until tender, flipping once or twice during baking.


To Serve

Hot sauce of choice


Journal


What I ate and drank today

3 glasses of water

1 decaf iced Americano

Bowl of oatmeal with cinnamon and blueberries

Cheese sandwich

Leftover sweet potato/zucchini soup

Enchiladas

Adult beverages


Exercise

~ miles of walking

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