It’s already week 2 of my CSA! I got another good haul of food. I got a huge head of cabbage, arugula, tons of corn, 2 eggplant, squash, zucchini, cucumbers, tomatoes, a melon and an avocado.
But I never got around to posting the awesome dish I made with my week 1 food. I made loaded veggie enchiladas. So good, you wouldn’t know meat was gone or it was only vegetables and black beans.
These were really great, easy and a good way to use a lot of the produce from my delivery, or any produce you have around or in season you want to use.
Very veggie enchiladas
Makes 8 stuffed enchiladas
- 1 medium onion
- 2 cups sliced zucchini
- 2 cups sliced mushrooms
- 1 pepper, diced
- 3 cloves garlic
- 2 ears of corn (1/2 cup)
- 14 ounces black beans
- 14 ounces enchilada sauce
- 2 cups cheese
- 8 tortillas
- Preheat the oven to 400°.
- Saute the onions about 5 minutes. Add the zucchini and mushrooms, saute about 5 more minutes. Add the pepper and garlic and saute about 2 more minutes. Add the corn and black beans, cook until heated through.
- Pour 1/3 cup enchilada sauce and 1/2 cup cheese into the filling mixture.
- Fill each tortilla and roll, placing seam-side down in a greased 9-by-13 baking dish.
- Top with the rest of the sauce and cheese.
- Bake covered with tin foil for 10 minutes. Take the foil off and bake another 5 to 10 minutes.