Veggie Enchiladas.
The Husband and I never eat out on our back porch. In fact, we rarely even go out there. But since it is our last year in Boston, we intend to take full advantage of the back porch.
So, with The Husband gone for a few days in Canada, I had some friends over last night for dinner. This was the first time any of them had been to my apartment. I wanted to take advantage of the nice weather and my newly cleaned up back porch. I decided I wanted to make homemade guacamole and enchiladas for supper.
The enchiladas seemed to be enjoyable enough for someone to request the recipe for them.
"Enchiladas are super easy to make," I told them.
But I don't think most people realize how easy enchiladas can be. Not only that, but they are really good for making a few days in advance, and then heating them up the day that you want to eat them. So here's my recipe for Veggie Enchiladas...
Ingredients:
So, with The Husband gone for a few days in Canada, I had some friends over last night for dinner. This was the first time any of them had been to my apartment. I wanted to take advantage of the nice weather and my newly cleaned up back porch. I decided I wanted to make homemade guacamole and enchiladas for supper.
The enchiladas seemed to be enjoyable enough for someone to request the recipe for them.
"Enchiladas are super easy to make," I told them.
But I don't think most people realize how easy enchiladas can be. Not only that, but they are really good for making a few days in advance, and then heating them up the day that you want to eat them. So here's my recipe for Veggie Enchiladas...
Ingredients:
- 12 flour tortillas (taco-sized)
- 1 can of black beans, drained and rinsed
- 1 can of red enchilada sauce
- 1 cup of frozen or fresh corn kernels
- 1 zucchini, chopped into small chunks
- 1 yellow squash, chopped into small chunks
- 1/2 a white onion, diced
- 2 cups of grated jack cheese
- 1 tablespoon of extra virgin olive oil
- Over medium-high heat, saute the zucchini and the squash till slightly soft. Then throw in the onion and saute till it is translucent.
- Throw in the corn, and heat through. Follow with the black beans. Dash some salt and pepper to taste over everything. Take off heat and let cool for a few minutes.
- Bust out the tortillas. Spoon two big spoonfuls of the veggie mixture into the center of each tortilla, roll tightly, leaving the ends untucked.
- Line up each enchilada in a baking dish, tightly.
- Once all 12 are tucked into the dish, pour the can of enchilada sauce over everything. make sure you get all the good shit covered in red sauce.
- Next, dump the cheese all over the top. And cover with aluminum foil.
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