Black Bean and Zucchini Enchiladas

Monday, August 6, 2012

Here is a second recipe adapted from the blog, Sprouted Kitchen (recipe here), but believe it or not I swapped out the goat cheese for jack cheese. Not because the goat cheese didn't sound good or anything such, but merely because we ate up all of the goat cheese the night prior on our beet, goat cheese and arugula sandwiches. Of course I could have gone to the store to buy more, but besides the reason of being lazy, I didn't want to have goat cheese two nights in a row, so instead I used jack cheese. I also used flour tortillas instead of corn, because, well, I was trying to do something different. Different for this household, not different from the recipe just for the sake of being different. Anyhow, these enchiladas were delicious, really delicious. Great flavor, filling, healthy and indulgent all at the same time. Two of these enchiladas with lots of toppings of course (okay and a few chips and salsa) was plenty for dinner. No need for beans and rice or the cabbage slaw I thought about making.

Oh, and I bought the ranchero sauce from the local Mexican food joint for the enchilada sauce. I thought about making sauce from scratch, but what's the point when you live in Southern California and have great Mexican food places everywhere you turn? It's like spending extra hours in your Parisian apartment making chocolat macarons when Pierre Herme is just down the street. Pure stupid if you ask me. Oh, I made enchilada sauce from scratch before? Here? Well, yes, that's true but it was actually just store-bought salsa combined with tomato sauce, so that isn't exactly making it from scratch. But now that I found this lovely ranchero sauce that is just the right mix of salsa and tomato sauce, I will be pouring it right out of the container without a blink of an eye from here on out. Getting a little smarter and less stupid with every day.

Black Bean and Zucchini Enchiladas

Makes 10 enchiladas

1 cup dried black beans
3 medium zucchini, cut into 1/4 inch pieces
1 teaspoon lemon zest
1 teaspoon of olive oil
4 green onions, sliced
10 flour tortillas, warm
16 ounces enchilada sauce
6 ounces fresh grated jack cheese, reserving some for the top
fresh ground pepper

For Serving
cilantro leaves
lime wedges
avocado chunks
sour cream
salsa fresca

Rinse the dried beans well and pick through for any rocks. Place the beans in a medium pot, cover with water and bring to a boil. Simmer until tender, about 1 hour. Stir occasionally and add more water if need. Drain the beans and season with salt and pepper. Let cool.

Meanwhile, preheat the oven to 400 degrees F. Toss the zucchini with the lemon zest and olive oil. (No, salt and pepper yet.) Roast for 30 minutes, or until slightly golden. Season with salt and pepper and set aside to cool.

Over a flame on the burner, lightly char both sides of each tortilla. Set aside.

When the beans and zucchini are cool, place together in a bowl. Stir in the green onion and all but 1/2 cup of the cheese. To assemble the enchiladas, pour half of the sauce in the bottom of a rectangle baking dish. Take one tortilla and set on a plate or cutting board. Add a 1/2 cup or so of the filling; roll the tortilla up and place in the casserole dish. Continue this process, tightly fitting one enchilada in after the next. Pour the rest of the sauce down the middle of the tortillas and top with the reserved cheese. At this point the enchiladas can be refrigerated overnight or baked in an oven preheated to 375 degrees F for about 25 minutes, or until heated through with melted cheese and crisp tortillas. Serve the enchiladas warm and top with a squeeze of lime, avocado, cilantro, sour cream and salsa.


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