Veggie Enchiladas

Veggie enchiladas

This past weekend, I went out of town to a conference for my teaching sorority, where I received an award and was inducted as the new state treasurer. I had a good time, but I didn't sleep well on Friday night. The bed at the hotel felt like a pile of rocks! Though I was only gone for a total of about 36 hours, when I got home on Saturday night, I was just too exhausted to cook. We had hoped to catch up with the local taco truck for a Cinco de Mayo feast, but I checked their schedule and they weren't going to be around until after 11pm. Instead, we met up with a friend, ate gyro wraps on his porch, then stopped in to his girlfriend's "Derby de Mayo" party. It seemed like a fun party, but I was pretty much good for 1 beer and I was ready for bed. We were home and in bed by 10pm! I guess that's what happens when you don't get a good night's sleep! Anyway, on to the food. As soon as Nicole from Prevention RD posted this recipe, I couldn't wait to make it. I figured that since I missed out on a Mexican feast on Cinco de Mayo, I'd celebrate by eating these enchiladas on Seis de Mayo! They totally topped the taco truck meal I had planned on eating! For some reason, as I was getting ready to publish this post, I double checked my archives and noticed that I have already posted a vegetable enchilada recipe. However, this is slightly different, and way too delicious to not share, so here you go, a second vegetable enchilada recipe for you! 

For the Enchilada Sauce:
1 teaspoon Canola Oil
1/2 small Onion, finely chopped
2 Garlic Cloves, minced
1 1/2 tablespoon Chili Powder
1/2 tablespoon Ground Cumin
1 teaspoon Sugar
1 (8 ounce) can Tomato Sauce
1/4 cup Water
Black Pepper, to taste

Heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook until fragrant, about 30 seconds. Whisk in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. 

For the Filling:
2 teaspoons Olive Oil
1/2 small Onion, chopped
1/2 cup Corn, fresh or frozen
1/2 Red or Yellow Bell Pepper, seeded and chopped
1 small Zucchini, halved lengthwise, seeded, and chopped
2 Garlic Cloves, minced
7 ounces (1/2 can) Black Beans, drained and rinsed 
1/3 cup Enchilada Sauce (see above)
1/4 cup Fresh Cilantro, minced
1 (4 ounce) can Diced Green Chiles, optional

Add oil to a large skillet over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper and cook until softened, about 2-3 minutes. Add the zucchini and cook until tender, 3-5 minutes. Add in the garlic and black beans and cook until warmed through, about 2 minutes. Take off of the heat and stir in 1/2 cup of the enchilada sauce, cilantro, and green chiles.

To Assemble:
12 (6 inch) Tortillas (I used flour, but corn was recommended)
1 cup Cheddar, Pepper Jack, or Mexican Blend Cheese, shredded

Spread about 1/4 cup of enchilada sauce around the bottom of a 9x13-inch baking dish that has been sprayed with non-stick cooking spray. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in the baking dish, seam side down. Repeat with the remaining filling and tortillas. Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake at 450 degrees until the enchiladas are heated through, about 10 minutes. Remove the foil and continue baking until the cheese has melted, 3-5 more minutes. I also put mine under the broiler for about 2 minutes to brown the cheese. Serve immediately.