Thursday, February 22, 2007

Veggie Enchiladas

I don’t know what it is about this recipe, but I love it. My children gobble up vegetables like never before. You really don’t need a side dish with these enchiladas, but a salad or corn bread might go nicely. Technically I think enchiladas are made with corn tortillas so call 'em what you like - just enjoy 'em!

2t olive oil
1 small zucchini, cut into ½” pieces
1 medium onion, chopped
1 medium red pepper, chopped
2 cans of white beans (cannelloni), rinsed & drained
1/2c vegetable or chicken broth
2 garlic cloves, minced
1 can corn, drained
1c cilantro, chopped
6-8 flour tortillas
1 large jar mild salsa
1/3c Monterey Jack cheese, shredded
Lime wedges for garnish (optional)

- Heat oil and sauté zucchini, onion, and red pepper till soft.
- In food processor, blend ½ the beans with broth till almost smooth. Transfer bean mixture to large bowl and mixed with remaining beans. Set aside.
- To veggies in skillet, add garlic and cook 1 minute. Stir in corn, and cook 2 minutes longer. Transfer mixture to bowl with beans and stir in cilantro.
- Put some salsa on bottom of 13x9 baking pan.
- Spoon veggies into tortillas and roll. Place seam side down in 13x9. Spoon remaining salsa on the enchiladas and cover in shredded cheese.
- Bake at 375 till hot, about 20 minutes. Garnish with lime wedges if desired.

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