White Bean Enchiladas Verde with Roasted Corn and Zucchini
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Serves: 4
INGREDIENTS
For the Tomatillo Sauce
1½ lbs. tomatillos, husked and washed
1 small onion (or ½ large onion), quartered
3 garlic cloves
1 jalapeno pepper, seeded
½ cup fresh cilantro, packed
1½ tbsp. lime juice
1½ tsp. agave or maple syrup
½ tsp. salt
¼ tsp. pepper
For the Filling
2-14 oz. cans cannellini beans, drained and rinsed
1 small onion (or ½ large onion), quartered
2 garlic cloves
1 tbsp. lime juice
2 tsp. ground cumin
¼ tsp. salt
For the Enchiladas
12-16 corn tortillas
about 2 teaspoons olive oil
For the Roasted Corn and Zucchini
2 medium zucchini, chopped
1 cup fresh corn kernels (about 2 ears)
2 tsp. olive oil
salt and pepper to taste
INSTRUCTIONS
Make the Tomatillo Sauce
Working in batches if needed, place all ingredients into food processor bowl and blend until all ingredients are very finely chopped.
Transfer mixture to saucepan and place over medium heat. Bring to a simmer. Allow to cook at a low simmer until mixture thickens and excess liquid evaporates, about 15 minutes.
Make the Filing
While sauce cooks, place all filling ingredients into food processor bowl and blend until smooth.
Make the Enchiladas
Preheat oven to 350°. Ladle about half of the sauce into the bottom of a large baking dish or oven safe skillet.
Working in batches of about 4, wrap tortillas in a moist paper towel and microwave for 20-30 seconds, just until softened. Place ¼ cup of bean mixture into the center of a tortilla and roll. Place into prepared baking dish or skillet, seam-side down. Repeat until all tortillas and sauce are used.
Brush tops of enchiladas lightly with oil. Place into oven and bake until tops just begin to brown, about 7 minutes. Remove from oven, cover with remaining tomatillo sauce and return to oven. Bake 15 minutes more.
Make the Roasted Corn and Zucchini
Toss corn and zucchini with oil and place in oven with enchiladas. Bake 20 minutes, until tender, flipping once or twice during baking.
NOTES
The tortillas can also be softened by briefly placing in a warm skillet if you aren’t into the microwave thing.
From connoisseurusveg.com