zucchini enchiladas

It is officially zucchini season in Northern California. I know this because zucchini has become a staple in our weekly CSA box. Zucchini is perhaps the best known of the various types of summer squash (part of the Cucurbitaceae family - relatives of melons and cucumbers), with its tender, creamy white flesh.

I'm impressed by the versatility of this vegetable. Over the course of the past couple of weeks, I've roasted it (roasted vegetable rice & beans), sauteed it with onions, sundried tomatoes, kalamata olives, and lots of garlic to mix with whole wheat pasta, and most recently, stuffed it along with black beans and pepper jack cheese into enchiladas. While all have been good, this latest combo is my favorite so far. Here's what I did:

Zucchini Enchiladas

Serves 4

1 Tbsp. olive oil

1 yellow onion, chopped

4 zucchini (about 2 cups), chopped

juice of 1/2 lime

1 tsp. cumin

15 oz. can of black beans, rinsed and drained

6 oz. pepper jack cheese, grated

2 c. enchilada sauce

12 6" tortillas

1 avocado, sliced, to garnish

1/4 c. cilantro, chopped, to garnish

Heat oven to 350 degrees.

Heat olive oil in a pan over medium heat. Add onion and saute until it begins to soften. Add zucchini, cumin, and lime juice. Cook for 3-4 minutes, until zucchini begins to soften. Mix in black beans.

Spread 1/2 c. sauce in the bottom of a 13x9" baking dish. Spoon zucchini mixture down the center of a tortilla. Sprinkle with cheese. Roll and place, seam side down, in baking dish. Repeat with remaining tortillas. Top enchiladas with remaining sauce and cheese.

Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes longer. Serve topped with avocado slices and cilantro.

One year ago: peanut spinach & tofu