These vegetarian enchiladas feature a chile-onion sauce for color and flavor.
Dried beans are a healthy, versatile and economical ingredient you should incorporate into your meal planning year round. High in protein, magnesium, and fiber, as well as loaded with other vitamins and minerals, beans fit within most diets. One pot of cooked beans can yield several meals, and the bean broth can be saved to add flavor to a variety of recipes. Eat them in their broth, toss them on salads or whip them into a dip. Heirloom beans have unique flavors and textures. My summer obsession is the Marcella variety, a white bean. Incorporating fresh seasonal favorites zucchini and corn makes for a perfect summertime dish.
White Bean, Zucchini, and Corn Enchiladas with Cilantro Serrano Sauce
For the Zucchini and Corn Filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ yellow onion, chopped fine
- 2 cloves garlic, chopped fine
- 1 Poblano or Anaheim chile, seeds and stems removed and chopped fine
- 1 zucchini, chopped fine
- 1 ear of corn, kernels removed
- 8 cherry tomatoes, chopped fine
- 1½ teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1½ cups cooked white beans
- 1 big handful of baby spinach, chopped fine (optional)
- 12 corn/flour mix tortillas
- ½ cup cotija cheese, crumbled (grated Monterrey Jack cheese may be substituted), plus another ¼ cup for garnish
For the Cilantro Serrano Sauce:
- 1 bunch cilantro, chopped (use up to the last 2–3 inches of stem)
- 1 Serrano chile, deseeded
- ¼ cup yellow onion, chopped
- 1 clove garlic
- ¼ cup olive oil or avocado oil
- Juice of 2 limes
- 1 cup hot water
- 1½ teaspoons salt
- Preheat the oven to 375˚F.
For the Filling:
- Heat the butter and oil in a sauté pan over medium-high heat. Add the onions, garlic and green chilies and cook for about a minute, until the onions are translucent on the edges. Reduce the heat to medium. Add the zucchini and corn and sauté 2–3 another minutes. Toss in the chopped cherry tomatoes. Sprinkle with the salt, cumin and smoked paprika. Stir and cook 3–4 minutes, until the tomatoes lose a lot of their liquid and the peppers and zucchini are softened, but not limp. Remove from the heat and pour into a large mixing bowl with the cooked beans, spinach and ½ cup of cheese. Use the back of a big serving spoon or hand masher to gently smash the vegetables into the beans until the beans absorb all the juices.
For the Sauce:
- Combine all the ingredients in a blender and mix until smooth, 3–5 minutes, on the liquefy setting. Always start the blender on low speed and slowly work up to the highest speed called for in the recipe. Mix until all the herb stems are pulverized into the sauce.
To assemble the enchiladas:
- Lightly grease a square or rectangular baking dish. Place a few spoonfuls of the sauce into the dish and spread it over the entire bottom.
- Coat both sides of each tortilla with the sauce, then place on a work surface or plate. Place a few spoonfuls of the filling onto the middle of each tortilla, then roll the tortilla around the filling. Place the enchiladas, seam side down, into the prepared baking dish. Repeat with all the tortillas.
- Pour the remaining sauce over the enchiladas. Sprinkle with the remaining ¼ cup cheese and place in the oven. Bake for about 25 minutes, until the tortillas are heated through and the tops are slightly browned and crispy.
*This recipe comes to us from Edible Marin & Wine Country.