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  • Kailoni Rhodea

    Veggie enchiladas: Ingredients: For the sauce: 1 tsp. canola oil 1 onion, finely chopped 3 cloves garlic, minced 3 TBSP chili powder 2 tsp. ground cumin 1 tsp. light brown sugar 1(15 oz.) can tomato sauce 1/2-3/4 c. water salt and pepper, to taste For the filling: 1 (15 oz.) can black beans, drained and rinsed 1 TBSP canola oil 1 medium onion, chopped 1 bell pepper (any time), seeded and chopped fine 1 (8 oz.) zucchini, halved lengthwise, seeded and chopped 6-8 button mushroom, diced 3 cloves garlic, minced 1 1/2 c. enchilada sauce (above), divided 1 1/4 c. finely crumbled queso fresco or feta cheese, divided 3/4 c. minced fresh cilantro, divided 1 (4 oz.) can chopped canned green chiles, drained salt and pepper, to taste For assembly: 16 (6-in.) corn tortillas 1 c. shredded Mexican blend cheese Directions: 1. To make the sauce, heat oil in a saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. 2. Preheat the oven to 450 degrees F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. 3. Add the oil to a large skillet and heat over medium-high heat. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and mushroom and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes. 4. Transfer the veggie mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, one cup queso fresco or feta, 1/2 cup cilantro, and green chiles. Season with salt and pepper to taste. 5. To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place a generous 1/4 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. (I couldn't fit all of mine in one dish, so I used an 8x8 dish for the last few enchiladas). Repeat with the remaining filling and tortillas. 6. Pour the sauce over the enchiladas, spreading evenly. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with remaining queso fresco or feta and cilantro for garnish.

  • Lynne Flannigan

    APPLE A DAY: Meatless Monday Veggie Enchiladas

  • Chloe Campbell

    Veggie Black bean Enchiladas

  • Michelle Griffin

    Vegetable Enchiladas

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