Even with the last days of summer officially behind us, my farmer’s market and I are still holding on to as much summer produce as we can get. I know that as the weeks progress, the summer squashes, stacks of corn, and plump tomatoes will start to dwindle and be replaced but other squashes and vegetables. But until then, I’m still celebrating summer on my plate.
One of my favorite dishes to enjoy so many vegetables is an enchilada. For me, the more vegetables tucked inside an enchilada, the better. It’s so easy to do and is always a crowd pleaser. So for these Summer Veggie Enchiladas, I threw in the heavy hitters of summer: corn, zucchini, tomatoes, and bell peppers. I also added some kale and black beans for some added protein, fiber and greens (you can never have too many greens).
What’s also fun about these enchiladas is the homemade enchilada sauce! It’s also easier than I thought to make, and now that I know how simple it is to make, I don’t know if I will ever want or need to buy the canned version again.
Any summer squash will work in this recipe. So if your CSA box or farmer’s market only has pattypan squash or yellow squash, that will work too! This recipe is perfect for an 8 x 8” baking dish worth of enchiladas, which, depending on how much you pack in your tortillas and their size, could be anywhere from 6 to 8 tortillas. If you want to cook a lot for the week or serve a larger table, just double this recipe for a 13 x 9” pan and you’ll be set.
These enchiladas also pair really well with the Watermelon Mint Jicama Salad I posted a few weeks ago. The cool, light feeling of the salad is a great counterbalance to the heat and heft of the enchilada. The two are, to me, the perfect summer send-off into the (hopefully soon!) cooler months of fall.
- 1 cup (or 15 oz can) of black beans, rinsed and drained
- 1/2 cup corn, fresh or frozen
- 1-2 medium zucchinis, cubed
- 1/2 bunch of kale, ribs removed and chopped into bite-size pieces
- 1 large tomato, chopped (or 1 15 oz can of no salt added diced tomatoes)
- 1 large bell pepper, seeded and chopped
- 2-3 cloves of garlic, minced
- 1-2 tsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp olive oil
- salt, to taste
- Homemade Red Enchilada Sauce
- 1 6 or 8 pack of flour tortillas (I used the 6 pack of 365 Organic Flour Tortillas and it worked perfectly!)
- 1/2 - 1 cup of shredded cheddar cheese (depending on your love of cheese)
Preheat oven to 375.
In a saute pan, bring 1 tsp of olive oil to medium high heat. Add garlic and cook for 2-3 minutes. Add bell pepper, zucchini and corn. Cook for 5-6 minutes, until zucchini is softer. Add kale, stir to combine and cook until wilted, 5-7 minutes. Add beans, tomato, spices, and a small spoonful of enchilada sauce. Stir to combine and cook for another 2-3 minutes, adjusting seasoning as needed.
Spoon a few large spoonfuls of enchilada sauce into the bottom of a class or ceramic 8x8 baking dish. Spread with spoon until most of the bottom is covered in sauce.
Fill tortillas with filling. Start with about 2-3 spoonfuls towards one side of your tortilla. Roll the edge closest to the filling over, lightly pushing it in. Carefully and tightly roll the tortilla and place the seam side of the tortilla on the bottom of the dish. Repeat with rest of tortillas.
Spoon enchilada sauce over the top of the tortillas generously, making sure every tortilla gets sauce coverage. Sprinkle cheese over the top and bake for 20-25 minutes, until cheese is lightly browned and melty.
Remove from heat and let cool for 5-10 minutes.
This recipe looks delicious! I’m def gonna have to try this!!
Thanks Perla! Let me know what you think 🙂