Description
When I am not craving pasta, tacos and enchiladas come a close second. Mexican food is one of my favorite things to make at home—bold flavors, bright colors and endless possible filling combinations. I’ve shared a sweet potato enchilada favorite but when zucchini is overflowing the farmsteads I swap out the potato for a seasonal spin with a mix of colorful summer squash, sweet corn and black beans. I’m using a smokey salsa instead of the enchilada sauce which lightens them up for summer. We serve these with rice for a heartier meal and top with tangy pickled red onions, creamy avocado and fresh herby cilantro
Ingredients
1/2 red onion, diced
2-3 summer squash, 1/2 inch diced
1.5 cups beans- black or pinto
1 cup corn
1 teaspoon chili powder
1/4 teaspoon cumin
pinch of cayenne (optional)
1/2 tsp salt
2 tablespoon avocado oil
1 1/5 cups shredded cheddar or 6 oz goat cheese
1.5 cups salsa
10-12 tortillas-
Instructions
- Preheat the oven to 400. On a parchment lined baking sheet, combine the zucchini, onion, oil, chili powder, cumin, cayenne and salt and mix to combine. Bake for 30-40 minutes until cooked through. Remove and allow to cool. Turn the oven down to 375’.
- In a mixing bowl, combine the black beans, zucchini and onions, and half of the cheese. Stir to combine.
- Into 9 X13 inch baking pan, spread about 3/4 cup of sauce over the bottom. In a non stick skillet spray with avocado oil and place one tortilla and cook for about 10-15 second per side. This will soften the tortillas and prevent them from cracking. Put about 1/4 cup of filling and roll tightly. Place it in the prepared pan, and then continue with the remaining tortillas and filling placing them snuggly side by side. Pour the remaining sauce over the top of the enchiladas, top with remaining cheese. Cover the pan loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.