Tuesday, September 6, 2011

The Last of the Summer Vegetables: Veggie Enchiladas and Black Beans and Rice

We had a wonderful 4-day weekend in Buffalo, but I came home to a week's worth of vegetables from our CSA still to cook!  I searched the internet to figure out what I could make to consume the most number of vegetables.  Since my night classes have started again, I was hoping for a good casserole dish so that I could make something ahead of time and reheat for the rest of the week.

I ended up combining a few different enchilada recipes I found online. There are definitely easier and faster ways to make enchiladas, but my goal this week was purely consumption of maximum vegetables.  If you want to make this faster, you can use a canned enchilada sauce or a simpler enchilada sauce recipe.

Vegetable Enchiladas with Black Beans and Rice
adapted from epicurious, allrecipes, Mark Bittman's How to Cook Everything, and the back of a Goya can of black beans

1 tbsp butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels (about 2 ears) or frozen
1 4-ounce can diced mild green chilies
1/2 cup sour cream
1 cup ricotta cheese
2 cups shredded Monterey Jack cheese

2 large fresh medium-hot dried chiles, cored, seeded, and minced
3 tbsps corn oil
2 large onions, chopped
4 cloves garlic, minced
2 pounds tomatoes, cored and chopped with their liquid (about 3 cups, can also use canned)
1 cup water or chicken broth
1 tbsp sugar
Salt and freshly ground black pepper
3 tbsps freshly squeezed lime juice

Black beans and rice
2 tbsps olive oil
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 15.5-ounce can of black beans (undrained)
1 tsp chile powder
1/2 tsp kosher salt
1 tsp oregano
3/4 cup water or chicken broth
cooked rice

10 six-inch corn tortillas

  1. Preheat oven to 375°F.
  2. Make filling.  Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in corn, canned chilies.  Remove filling from heat into bowl.  Stir in sour cream, ricotta cheese, and 1 cup Monterey Jack cheese.  Set aside.
  3. Make enchilada sauce.  Put oil in medium saucepan or deep skillet over medium-high heat.  When hot, add chiles, onions, and garlic.  Stir occasionally until onions soften, about 5 minutes.  Add tomatoes, sugar, water or chicken broth, salt, and pepper.  Cook for about 20 minutes.  Stir in lime juice.  Taste and adjust seasoning.  Puree in blender or food processor.
  4. Make enchiladas. Heat a skillet over medium heat.  Warm each tortilla for about 15 seconds or until flexible. (Can also microwave each for about 30 seconds in a damp paper towel). Place about 1/4 cup of filling in each tortilla.  Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.  Place pan into oven and cook for 30 to 40 minutes or until cheese begins browning.
  5. Make black beans and rice. Heat oil in medium saucepan or skillet over medium heat.  Add onion, pepper, and garlic.  Cook until tender, about 5 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat and simmer for 10 minutes.  Serve over rice.

Yields: 10 enchiladas
Total time: about 2 hours
Active time: about an hour

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