Sunday, March 22, 2015
Black bean zucchini enchiladas
I've been trying to fix a meatless meal at least once a week, and in general serve more vegetables with our meals. Great strides have been made over the past couple of years, but sometimes the same old vegetable gets boring and needs to be incorporated a different way-- or hidden!
I first heard of shredding carrots into ground meat from a friend who used the trick to fit more vegetables into her son's food and also stretch her meat budget. I thought it was a genius idea, and have used it myself a few times. [Like in these turkey meatballs- made GF by using crushed chex instead of bread crumbs]
As most of my recipes go, this one started with another sad old zucchini sitting in the fridge. I don't know why I always have sad vegetables sitting in the fridge. Wait, yes I do. I just talked about not liking vegetables. Moving on.
Black bean enchiladas were on the menu tonight. Black beans have made an appearance on our meatless menu more than a few times. [tacos, with sweet potatoes] They're just so easy and tasty and filling. It was super easy to add the zucchini to the party. Since zucchini shreds really easily using a cheese grater, minimal extra work is required.
Black Bean Zucchini Enchiladas
In a pan, heat up 1 clove minced garlic in a splash of oil until it's browned.
1 (15 oz) can of black beans, drained
1 (4 oz) can of chopped green chiles
1 zucchini, shredded
1/4 block of cream cheese
1/2 t. cumin
salt, to taste (depends how salty the beans and chiles are)
Heat the mixture until the cream cheese melts and it thickens. How thin it starts depends on how well the beans are drained, and how much moisture the zucchini releases.
Once it's ready, spoon the filling into GF corn tortillas. Roll them up and place face down on a cookie sheet or a casserole dish. I line mine with tin foil because easy cleanup rules.
Pour a can of GF enchilada sauce over the top, and top with shredded cheese. Bake at 350 for about 20 minutes, or until everything is nice and hot and the cheese is melted.
Serve with greek yogurt/sour cream and of course avocado. I add a couple of chips to scoop up the stuff that falls out of the enchilada.
For the record, hubs complimented me on this meal 3 times.
Makes 8 enchiladas