This lightened up take on a traditional Tex-Mex comfort dish will satisfy any queso craving without leaving you feeling sluggish and lethargic afterwards. Whether you use real cheese or and almond-based cheese (to make the dish vegan) makes no difference, and you’ll get the satisfaction of knowing you’re utilizing summer’s hottest produce (no pun intended) for maximum nutrient density. Meatless Monday, solved.
Recipe serves 4
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 small eggplant, diced
- 4 oz. jicama, peeled and diced
- 4 shishito peppers, held over an open flame until charred, then seeded and minced
- 4 oz (optional vegan) cheddar jack cheese, cubed + 4 oz. shredded
- 1 can (14 oz) organic low-sodium black beans
- 2 Tbsp. olive oil
- 1/4 tsp. chili powder
- Salt + pepper as needed
- 12 corn tortillas
- 2 jars or 2.5 coups organic verde (tomatillo) enchilada sauce
- Optional: 1 sliced tomato + fresh cilantro for garnish
Preheat your oven to 350 F. In a large mixing bowl, toss all of your vegetables and black beans with the olive oil and spices. Add the cubed cheese. Spread 1/4 c tomatillo sauce onto the bottom of two 9×13 baking dishes (1/4 c per dish, that is). Fill a corn tortilla with a few scoops of the veggie mixture, leaving enough room to be able to fold the ends of the tortilla over each other. Place the tortilla fold side down in the baking dish. Repeat until you have used all 12 tortillas, nestling them against each other so that they hold their shape. Top with an additional cup of tomatillo sauce per dish, and the remaining shredded cheese to your liking. If desired, gently lay thin slices of tomato across the top of theenchiladas and finish with a drizzle of olive oil. Bake the enchiladas for 30 minutes, until the cheese is bubbling and the edges of the tortillas are crisp. Remove from oven and garnish with a pinch of salt and fresh cilantro (optional).