Vegetable Enchiladas

July 25, 2011

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.

Two Years Ago: Asparagus Ragout and Chocolate Chip Ice Cream

Vegetable Enchiladas
Adapted from Quick Vegetarian Pleasures
Serves 4-6

The Sauce
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

The Filling
Canola oil
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.



24 Comments »

  1. this is the way, the easy way, for me to get my hubby to eat veggies.
    wrap it up, smother in cheese and sauce. bad i know. but it works.
    so, yep i love this. and it’s easy.

    Comment by vanillasugarblog — July 26, 2011 @ 12:02 am

  2. These look amazing, Dana! Now I’m craving some enchiladas for dinner this week. :)

    Comment by Jen @ My Kitchen Addiction — July 26, 2011 @ 12:44 am

  3. Mmmm yum! What a great way to use all the zucchini this time of year.

    Comment by Clara — July 26, 2011 @ 1:08 am

  4. Wow time really has flown, since the last time I saw you, Randy was just about going to leave his old job. Crazy. I’m certainly glad things seem to be working out! this seems like the ultimate good-bye meal.

    Comment by Joanne — July 26, 2011 @ 2:13 am

  5. Oh, enchiladas, I’m so loving the recipe! Thanks :)

    Comment by Alissa @ Not Just Apples — July 26, 2011 @ 4:23 am

  6. Nice to meet you at the book launch tonight! What a great event. There should be one of these monthly!
    The enchiladas look fantastic.

    Comment by Christy — July 26, 2011 @ 4:33 am

  7. I’m so glad the job is working out well for everybody!

    Comment by Hilary — July 26, 2011 @ 12:28 pm

  8. Love this! I made enchiladas last week with a black bean, cottage cheese, zucchini, & spinach filling…turned out better than anticipated!

    Comment by natalie (the sweets life) — July 26, 2011 @ 3:06 pm

  9. These look very yummy, indeed!

    Comment by stacey snacks — July 26, 2011 @ 4:08 pm

  10. hey Dana- looks like there is kale in there?? what’s the leafy green… didn’t see it on the recipe. Looks great either way!

    Comment by catherine — July 26, 2011 @ 7:58 pm

  11. Yum, looks great. Will put on the menu for next week for sure!
    P.S. Just finished, Let the Great World Spin. Loved it! Thanks for throwing in book recommendations:)

    Comment by Mara — July 26, 2011 @ 8:34 pm

  12. This looks quick and delicious – my kind of weeknight meal! I’m glad you rarely have to make your hubby a going away dinner these days!

    Comment by Emily — July 26, 2011 @ 8:53 pm

  13. They look awesome, the close up picture is incredible…

    Comment by SallyBR — July 26, 2011 @ 8:53 pm

  14. Just what I was in the mood for! I’ll be making these some time this week for dinner. They look great!

    Comment by melinda ke — July 26, 2011 @ 9:24 pm

  15. I cannot wait to make these!

    Comment by Andrea — July 26, 2011 @ 9:51 pm

  16. Catherine, I added about 1/4 cup of chopped cilantro which I neglected to mention in the ingredients. I will amend – thanks for catching that!

    Comment by dana — July 26, 2011 @ 11:38 pm

  17. Those look fabulous. Are those the same ones you make for your Mexican class? I want enchiladas now!

    Comment by Maris (In Good Taste) — July 27, 2011 @ 2:31 am

  18. Yum. These look perfect for a summer supper – hopefully whatever is chewing on our zucchini in the garden leaves us some to make these.

    Comment by Charlotte — July 27, 2011 @ 4:56 am

  19. [...] Since my hubby and I try to eat meatless meals a few nights a week, I can’t wait to try these Vegetable Enchiladas from Dana Treat. They are loaded with flavor, so I’m sure we won’t even miss the [...]

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  20. [...] Vegetable Enchiladas [...]

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  21. Just whipped these up for dinner tonight and they were fantastic. We are quasi vegetarians (meat graces our table 3-4 times a month), and your delicious recipes always inspire!

    Comment by Steph — August 4, 2011 @ 12:11 am

  22. These sound really good! I’ve been looking for a go to enchilada recipe.

    Comment by Ashley — August 26, 2011 @ 1:54 pm

  23. [...] not true–talking with my sister was the best part.) 3. I’ve made this cake; this for dinner for us twice, my sister and her husband, and for a friend and her new baby (squeal!); [...]

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  24. [...] Jeanne Lemlin has at least two other enchilada recipes that sound good and easy: mushroom and bean enchiladas and these zucchini bean enchiladas. [...]

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