Wednesday, August 27, 2008

Harvest Enchiladas

I'll (almost) shamelessly admit that this recipe is based on Cooking Light's Black Bean, Corn, and Zucchini Enchiladas. The original recipe struck me as a good way to use zucchini, but it looked a bit bland; also, it called for more cheese than I wanted to use.

I added several ingredients to liven up the enchilada filling and replaced the cheese with tofu mixed with cheesy-flavored nutritional yeast, plus a sprinkling of chives. (If you're feeding picky eaters, don't mention the tofu -- chances are, they'll assume it's ricotta or cottage cheese.) Cooking Light's sauce recipe is excellent, and I prepared the original version.

As you can see, I served the enchiladas with fresh tomato salad (diced garden tomatoes with fresh basil, cracked black pepper, a pinch of kosher salt, and a splash of rice vinegar.) If you want something heavier, Spanish rice would be a good choice.

Harvest Enchiladas

2 tsp olive oil
1 cup onion, diced
2 cloves garlic, diced
2 cups zucchini, diced
1 1/2 cups black beans, cooked
1 10-oz package frozen corn
1 12.3-oz package silken tofu
2 Tbs nutritional yeast
1/3 cup fresh oregano, chopped
8 whole wheat tortillas (8-inch)
1/3 cup fresh chives, chopped
Enchilada Sauce by Cooking Light

Saute onion, garlic, and zucchini in oil for about 5 minutes, stirring frequently. Add beans and corn; heat just until corn thaws.

Meanwhile, stir together silken tofu, nutritional yeast, and oregano.

Spread 1 cup sauce in the bottom of a lightly greased, 13 x 9 inch baking dish.

Fill each tortilla with zucchini mixture and tofu mixture. Place rolled enchiladas in prepared pan and top with remaining sauce. Cover and bake at 350 degrees for 35 minutes. Sprinkle with chives immediately before serving.

Serves 4.


Anonymous said...

you could always start a second career as a food stylist! those photos are excellent!

Anonymous said...

I love The Barb Wire and this blog (particularly the recipes). Thought you might enjoy this recipe - it's a favorite at our house.

Roman Chick Pea Stew

3 Tbs olive oil
3 large garlic cloves, minced
6-8 anchovy fillets, minced
1 cup chopped parsley
5 cups cooked chickpeas (garbanzo beans)
5 roma tomatoes, chopped
1 Tbs dried rosemary, crumbled
1 quart water or vegetable stock
1 pound cooked pasta (small shells or ziti work well)
salt and pepper to taste
Romano or Parmesan cheese (optional)

In a large stockpot heat the olive oil over medium heat. Add the garlic, anchovies
and parsley. Reduce heat to low and cook, stirring constantly, for about 5 minutes.

Add the chickpeas, tomatoes, rosemary and water or vegetable stock. Bring to a boil,
then reduce heat and simmer, covered, for about 45 minutes.

Add the pasta and salt and pepper to taste. Let simmer another 5-10 minutes.

Serve topped with grated Romano or Parmesan cheese, if desired.

From “The Unabridged Vegetable Cookbook” by Nika Hazelton (with minor changes)

Tamara of In the Night Farm said...

Hey, thanks for sharing that recipe, CM! Chickpeas are a big favorite around here, too.