The frost has arrived.

Yesterday afternoon (before the cold)I picked the last zucchini (a rather large one too).

Tonight it was made into dinner! My favorite Veggie Enchiladas, or Enchilada’s al’ la Tiffy!!The recipe I wrote up below can be made into enchilada casserole (when you are just pooped and don’t wan to roll up a bunch of ‘chiladas) or traditional style, like what we made tonight!

Enchilada’s al’ la tiffy

You will need…
1 package corn tortillas (small, organic stone ground if available)
1 can hot enchilada sauce (cause everything is better spicy!)
1 can black beans or pinto beans (or pre-soaked beans from the night before)
½-1cup Cheese shredded (cheddar or jack)
2 Zucchini (medium sized, small diced, or thinnest setting with grater on mandolin)
1 medium onion (small diced)
1 head of fresh spinach (washed, dried, and small chopped)
1 carrot (small diced)
2 cloves garlic (minced)
1 Tablespoon Canola oil
Salt & pepper

Note: Any of the veggies can be substituted for whatever ones you have on hand… for instance I had a plethora of peppers in the batch tonight (orange & green).

To do….
Preheat Oven to 350 degrees.

Mix all the veggies, beans  & most of the cheese (reserve some cheese for the top!) together in a big bowl (the picture above is all the veggies & beans before we added the cheese). Pour in about 2 Tablespoons of the enchilada sauce, stir around, add the salt & pepper and stir some more.

In a large casserole dish, pour about 1-2 Tablespoons of enchilada sauce in the bottom of the pan, use a spoon, or move the dish around so that the sauce spreads all over the bottom.

FOR ENCHILADA CASSEROLE: Make a layer of tortillas on the bottom of pan, pour in your veggie & cheese mix, then pour in about half the can of  enchilada sauce add another layer of tortillas, pour the rest of the enchilada sauce over, and put the rest of the cheese on top!  Bake for 20-40 min… depending on crispness you want.

FOR ENCHILADAS (ROLLED): Heat tortillas in a small saute pan. Flip after 30 sec, after a minute, take the hot tortilla, and fill with veggie & cheese mix roll up and place in baking dish. Repeat till you run out of veggie mix, or tortillas… pour the rest of the enchilada sauce in the pan, and add the extra cheese! Bake for 20-40 minutes, depending on the level of crispyness you want.

Once these were cooked we ate them up pretty quick, henceforth the lack of cooked enchilada picture! I used a green enchilada sauce (as you can tell), and the tradional rolled up style (I had a late afternoon Mocha, which is where the rolling energy came from!), and the green bits are some yummy red chard that I added too.

All in all, it was one yummy zuchinni!

This entry was posted on Thursday, October 1st, 2009 at 9:52 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.