Black Bean, Corn and Zucchini Enchiladas
Makes 8 Enchiladas
* 2 Tb grapeseed or olive oil
* 1 onion, cut into small dice
* 3 large green chiles ( such as Anaheim or even Italian-style long green peppers ), roasted, seeded, peeled and chopped coarsely
* 2-3 tsp chile powder, preferably ancho
* 1 1/2 tsp ground cumin
* 1 tsp marjoram or Mexican oregano
* 1 28 ounce can diced tomatoes with juice ( roasted preferred )
* 1 tsp sugar
* 1 1/2 to 2 tsp salt
1. In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from heat.
2. When the mixture has cooled enough, taste and adjust the salt if necessary.
3. Puree with an immersion or regular blender until the mixture is smooth and even.
* 1 tsp olive oil
* 2 cups diced tomatoes
* 1 10 ounce package of frozen whole kernel corn ( or the kernels from 1 large corn ear )
* 1 15 ounce can black beans, rinsed and drained
* 1 recipe Enchilada Sauce
* 8 corn tortillas
* 2 cups ( 8 ounces ) vegan cheddar cheese, shredded ( I used Daiya Cheddar cheese but any other type of cheese would work well with this too )
1. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
2. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and vegan cheese. Spread remaining 2 cups sauce evenly over enchiladas.
3. Cover with foil; bake at 350° for 20 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.