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