The lovely and talented Rochelle Quiner introduced us to this colorful variation on enchiladas and it’s become a mainstay around our house ever since. This dish is hearty, healthy, bursting with big flavor. I’ve played with some variations on the ingredients — green and red peppers, a heavier dose of sauteed yellow onions. I’ve also tried to work the same ingredients into quesadillas. Delicious but tricky. If not handled very delicately, half of the filling can come flying out during the flipping process — but definitely worth a try.
- 1 large tomato chopped fine
- 1 tsp. apple cider vinegar
- 2 Tbsp olive oil
- 2 large garlic cloves
- 3/4 cup red onion chopped fine
- 2 medium zucchini chopped
- 1 cup frozen corn
- 1 14 ounce can of black beans
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 tsp. cumin
- Eight flour or whole wheat tortillas
- 2 cups shredded monterey jack or cheddar cheese
- Preheat oven to 350 degrees. Add 1 tsp. of apple cider vinegar and a pinch of salt to chopped tomato and set aside.
- Heat olive oil in a skillet. Add minced garlic, chopped onions, cumin, salt and pepper, and saute for 2 minutes before adding zucchini and corn.
- Cook for another 5 to 6 minutes until corn is thawed and heated through. Add black beans and cook for an additional minute.
- Remove from heat.
- Coat a 13″ x 9″ pan with non-stick cooking spray.
- Fill center of tortillas with bean mixture and line wrapped enchiladas in the pan until the fit together snugly.
- Top with chopped tomatoes and cover with shredded cheese.
- Cook for 20 minutes until cheese is melted and bubbly.