These were surprisingly tasty! I wasn't expecting much from a filling made up predominantly of zucchini and corn. Especially since the dish seemed to rely entirely on store-bought salsa for its seasoning. But it actually produced really nice results. A bit lacking in protein maybe, but there were certainly no issues with the flavour!

If I were doing this again, I might try swapping out half of the zucchini for some black beans, just to make it a little more filling and nutritionally balanced. But overall, it was very good.

Vegetable Enchiladas

Adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 zucchini
• 1 (400mL) can black beans, drained and rinsed
• 2 c. frozen corn
• 1 onion, quartered and sliced
• 1 c. grated cheddar cheese
• 2 (~400mL) jars salsa verde, divided
• 12 corn tortillas (20cm/8" size)
• 1 c. grated Monterey jack¹
• 1/4 c. sour cream
• 1 green onion, chopped
• 1/2 tsp. lime zest
• 1/8 tsp. coarse sea salt
• 1 avocado, divided
• 2-4 Tbsp. chopped fresh cilantro (optional)

Directions

1. Preheat oven to 190°C (375°F).
2. Quarter the zucchini lengthwise and slice crosswise.
3. Combine the zucchini, beans, corn, onion, and cheddar and mix well.
4. Wrap the tortillas in a tea towel or tortilla warmer and microwave until softened (30-60 seconds).
5. Pour 1 jar of salsa into a 23x33cm (9x13") baking dish.
6. Place a warm tortilla on your work surface and put 2-3 Tbsp. of filling down the middle of it, then roll up and place seam-side-down in the prepared baking dish.
7. Assemble remaining enchiladas in the same way.
8. Pour remaining jar of salsa over the enchiladas and top with Monterey jack.
9. Cover with aluminum foil and bake for 20 minutes.
10. Remove foil and bake for another 10 minutes.
11. Meanwhile, combine the sour cream, green onion, lime zest, salt, and half the avocado and mix very well, mashing the avocado as you stir.
12. Slice the remaining half avocado.
13. Serve the enchiladas topped with avocado slices, sour cream mixture, and cilantro (if using).
14. Radishes and tomato salsa/salsa roja also make good toppings.

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¹ I ended up swapping out the Monterey jack for 125g of sliced Swiss cheese instead, which worked reasonably well. More cheddar would also be acceptable in place of the jack. ^Back