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Wednesday, July 27, 2011

Dinner Tonight: Vegetarian Enchiladas with Cilantro Crema

Dinner tonight was inspired by the can of enchilada sauce I have been starring at in my pantry for far too long. I wanted to make something inexpensive and tasty. I decided on making vegetarian enchiladas filled with fresh sweet corn we had on hand, black beans, roasted zucchini squash, onion and cheese. I wanted to create a fresh topping so I paired cilantro and sour cream for a cool balance to the heat of the enchiladas. This recipe is extremely fast and easy and costs less than $3 per serving. 


(Serves 4)
Cake pan
4 8inch flour tortillas
1 can enchilada sauce
2 tbsp tomato paste
1/2 cup salsa
1 can black beans
1 cup shredded taco blend cheese
1 cup fresh sweet corn 
1 large zucchini, diced
2 tbsp minced garlic
Taco seasoning
Oregano
Cumin
2 cups lettuce
1 bunch cilantro 
1 carton sour cream 

Preheat oven to 400 degrees. Place enchilada sauce in small pot and cook on low, adding salsa, tomato paste, 1 tsp taco seasoning, 1 tsp cumin and 1 tsp oregano to doctor up the flavor. In saute pan, cook zucchini, corn, black beans, onion, garlic and spices until simmering, turn off heat, add half cilantro bunch and mix. Pour half enchilada sauce on shallow bowl. Pour a bit of sauce down into cake pan to coat the bottom. Dip each tortilla in enchilada sauce to coat and fill with corn, black bean, zucchini and onion mixture and sprinkle with cheese. Wrap tortilla up and place in cake pan. Once all tortillas are in pan, pour remaining enchilada sauce over. Sprinkle with remaining cheese and bake for 10-15 minutes. While enchiladas cook, blend cilantro and sour cream in food processor. Plate with with a bed of lettuce, enchilada, cilantro crema and extra salsa if desired. Bon appetite! 

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