6.22.2010

Black Bean and Summer Vegetable Enchiladas


Summer officially started yesterday, and the heat and humidity have settled in on the East Coast for the next few months. We will be adding a few vegetarian options to our dinner table and first up was Black Bean and Summer Vegetable Enchiladas.

Loaded with sauteed red peppers and zucchini, black beans, sweet corn, scallions and two kinds of cheese - spicy pepper jack and sharp cheddar - we did not even miss the usual chicken that fills our enchiladas. The sauce gets its kick from hot chili powder and a smokey taste from ground cumin. The enchiladas are quick to make and can be baked for dinner tonight, refrigerated for up to two days then baked, or frozen for 3 months and pulled from the freezer for a made-ahead dinner.

Black Bean and Summer Vegetable Enchiladas are one of my many quick dinner recipes that is ideal for those evenings when everyone in your family needs to eat dinner at a different time. The enchiladas can be prepared ahead of time and reheated as needed. 3 of the 5 of us ate the enchiladas for dinner. No Thank You Boy was tired from his day spent at football camp and a couple hours of lacrosse practice where he manned the goal. After his long day, he was not feeling like a very adventurous eater. Too many vegetables for him. I let him slide tonight and he opted for reheated deep dish pizza. The Husband, My Oldest and I all agreed that this recipe will be repeated many times. It has a kick, but not an over powering one. The Husband added some extra hot sauce to up the spiciness of his enchiladas.

The recipe makes a dozen enchiladas so we have 6 left in the refrigerator for a few quick lunches or dinners. I don't see them lasting past tomorrow.



Black Bean and Summer Vegetable Enchiladas
adapted from a recipe by Alexandra Ricciuti of Green Delicious Cooking Company

serves 6

1 1/2 teaspoons cumin
1/4 teaspoon hot chili powder
1/4 cup flour
1/4 cup tomato paste
1 (14 - ounce) can vegetable stock, reduced sodium
1/2 teaspoon kosher salt
2 teaspoons canola oil
3/4 cup red pepper, small dice
1 cup zucchini, small dice
2 cups grated pepper jack cheese
1 cup grated sharp cheddar cheese
1 (15 - ounce) can black beans, drained and rinsed
3/4 cup corn kernels
3 scallions, thinly sliced
12 (6-inch)flour tortillas (sub corn tortillas to make gluten free)
sour cream, for serving

To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.

Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add 1 cup of the pepper jack cheese, the cheddar cheese, black beans, corn, and scallions and stir to combine.

To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1 cup of pepper jack cheese.

At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream if desired.

To freeze, cover baking dish with plastic wrap (I like to use Glad Press 'n Seal) and then foil. Freeze for up to 3 months. To bake, thaw for 24 hours in the refrigerator and bake as directed above.

15 comments:

bellini valli said...

I have really been into Mexican food lately.

Natalie said...

yum! I love how colorful these are--great summer meal

Susi said...

Looks and sounds mouthwatering! I'm bookmarking this one!

Lori said...

That just looks so good

EAT! said...

They were delicious for lunch today too. The enchiladas reheat beautifully!

biz319 said...

What a wonderful meatless meal! Love how colorful it is too!

Melynda said...

Wow! does this sound good. Thanks.

Angela in Texas said...

This looks great! Going on the menu for next week! I am always happy to find some good-looking meatless dishes for my family.

Tara said...

These look amazing! Definitley going on my menu really soon! This will fit in perfectly with my healthier way of eating!! Thx for sharing!! ;o)

sheila @ Elements said...

Looks fantastic!!! We usually eat chicken enchiladas but these sound awesome! :)

fittingbackin said...

These look wonderful! I haven't ventured into freezing yet either... I want to try it and love your simple instructions!

EAT! said...

fittingbackin - thanks for the compliment. These enchiladas are a great alternative to chicken or beef ones. And it is nice to have a few in the freezer for "emergencies."

fittingbackin said...

So I made this tonight - OMG! It's so good - I don't know if I'll ever eat enchilada sauce from a can again - wow. I didn't miss the meat one bit, and thought it was filling and flavorful. I'll be posting this week - WOW. Thanks for another great recipe. This one is so good I don't know if it will ever make it to the freezer! :)

EAT! said...

fittingbackin - Yea! I never was a fan of the canned enchilada sauce and when I found out how easy it is to make your own - I will never go back.

Rosemary said...

I'm just learning to cook and made this for some friends - who loved it! It was extremely yummy!