Jan. 25, 2006 - Veggie Enchiladas
Veggie Enchiladas
I dont know what it is about this recipe, but I love it. My children gobble up vegetables like never before. You really dont 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 sautι 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.
Comments
Jan. 27, 2006 - Great Sounding Recipe
Posted by dumspirospero
My children and I have lived in the S.W. for a number of years now and LOVE mexican and tex-mex food. This recipe sounds great, and perfect for my intent next week of more veggies, and less desserts, meats, and carbs from anything white!
Because of where we are from, pinto beans will probably be substituted for your white beans, it has nothing to do with them being white:)!
Beth
Jan. 29, 2006 - Thanks :0)
Posted by cudltot
I will have to make these. My family will love them.
Chrissy
