Recipe Background
Winter is fun and beautiful until you are shivering uncontrollably and just want to stay inside all the time... that's when the summer blues start to roll in. While we can't bring the literal sunshine, we can bring flavors that brighten your spirits and might remind you of the warmer weather. Missing-Summer Enchiladas is a fun, Tex-Mex-inspired way of doing just that. It takes summer veggies, like fresh zucchini and juicy corn, and pairs them with tender beans, soft corn tortillas, melty cheese, and a tangy, mildly spicy homemade enchilada sauce! With each bite of Missing-Summer Enchiladas, the sunny days ahead will feel closer and closer!
Winter is fun and beautiful until you are shivering uncontrollably and just want to stay inside all the time... that's when the summer blues start to roll in. While we can't bring the literal sunshine, we can bring flavors that brighten your spirits and might remind you of the warmer weather. Missing-Summer Enchiladas is a fun, Tex-Mex-inspired way of doing just that. It takes summer veggies, like fresh zucchini and juicy corn, and pairs them with tender beans, soft corn tortillas, melty cheese, and a tangy, mildly spicy homemade enchilada sauce! With each bite of Missing-Summer Enchiladas, the sunny days ahead will feel closer and closer!
Ingredients
For the sauce:
- 1 1/2-3 dried Ancho chilies
- 1 cup water boiling
- 1 (28-ounce) can whole tomatoes
- 3/4 teaspoon kosher salt
- black pepper to taste
For the enchiladas:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 pound zucchini diced into 1/4-inch pieces
- 2 medium ears corn kernels cut from cob
- 1 cup canned black or pinto beans drained and slightly smashed with fork
- 1 tablespoon fresh lime juice
- 2 teaspoons cumin
- 1/2 cup cilantro plus more for garnish, chopped
- 8 (6-inch) corn tortillas
- 3 cups reduced-fat Mexican blend cheese shredded
Directions
- In a large, deep skillet toast the Anchos over medium-high heat, turning often, for about 2 minutes.
- Allow the chilies to cool, then remove the stems and the seeds.
- Transfer the seeded chilies and the boiling water to the blender and let them sit until soft and cooled.
- Add the tomatoes to the cooled chili mixture and blend until the sauce is smooth.
- Season the sauce with the salt and the pepper.
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a skillet over medium heat, warm the oil.
- Add the onion to the oil and cook until soft, about 5 minutes.
- Add the garlic and the jalapeños to the onion and cook until fragrant, about 1 minute.
- Add the zucchini to the jalapeño mixture and cook until tender yet still firm, about 4-5 minutes.
- Add the corn, the beans, the lime juice, and the cumin to the veggie mixture and cook for 2 minutes.
- Add 1/2 cup of the cilantro to the veggie mixture and stir.
- Spread 1/2 cup of the sauce on the bottom of the prepared baking dish.
- Arrange 4 of the tortillas in a single layer on top of the sauce, cutting them in half to fit.
- Spoon 1/2 of the veggie mixture over the tortillas and top with 1/2 of the remaining sauce.
- Sprinkle the sauce with 1 1/2 cups of the cheese.
- Repeat the layer once starting with the tortillas and ending with the cheese.
- Cover the enchiladas with foil and bake until the filling is bubbling, about 30 minutes.
- Let the enchiladas cool for 10 minutes.
- Serve with the remaining cilantro.
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