Randy has been in his new job for over six months now. In that time, I can count on two hands the number of times he has traveled for work. Maybe even one hand. That is huge for our family. Before he left Microsoft, he was sometimes gone three weeks of the month. The boys thought it was strange when he was here during the week. He was exhausted, I was exhausted. It was a life that was not sustainable and the travel is one of the reasons he changed jobs.
Now, when it is time for him to fly out, he can’t remember where the business suitcase is. He has to look hard for his passport. It takes him more than ten minutes to pack because he is out of practice. The boys get confused as to why he is not here for dinner. It is all so much better. I don’t mind a business trip here and there – it gives us a little break from each other and a chance to miss one another.
Last week, before Randy left town, I decided to make his favorite kind of food. I figured it would be nice to give him a good send-off and I was ready to try a new Enchilada recipe. I have a favorite but we had some sun last week and mushrooms didn’t feel very summery. As with that one, this recipe gives you a filling but not heavy dinner – one that just begs for refried beans, lots of guacamole, and cerveza.
1 28-ounce can tomato purée
½ cup heavy cream
1/3 cup finely chopped cilantro
1 large garlic clove, minced
¼ tsp. kosher salt
Freshly ground black pepper to taste
1 medium onion, diced
2 medium zucchini, quartered lengthwise and thinly sliced
1 ear of corn, kernels cut off with a knife
1 tsp. dried oregano
1 tsp. dried epazote (optional)
1 4-ounce can chopped green chiles, drained
1 14-ounce can pinto beans, rinsed and drained
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 8-inch flour tortillas
1 cup grated Cheddar or Monterey Jack cheese
Make the sauce
Combine the tomato purée, heavy cream, cilantro, garlic, salt, and pepper. Set aside.
Make the enchilada filling
Preheat the oven to 350ºF. Place a sauté pan over medium heat. Pour in just enough canola oil to coat the bottom of the pan, then add the onion. Sauté until just beginning to soften, about 5 minutes, then add the zucchini, corn, and dried herbs. Cook until tender but not mushy, about 7 minutes. It’s ok if the zucchini gets a little brown. Remove the pan from the heat and stir in the chiles, beans, cilantro, and salt and pepper to taste. Allow to cool slightly.
To assemble the enchiladas, pour a layer of sauce over the bottom of a large casserole dish (or 2 smaller ones). Spoon one eighth of the bean mixture along the center of a tortilla, then roll the enchilada up. Place seam side down in the baking dish and repeat with the remaining tortillas.
Spoon the remaining sauce over all the enchiladas, and sprinkle the cheese over top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes. Allow to sit for 5-10 minutes before serving.