Tuesday, July 13, 2010

Zucchini Bean Enchiladas

Mmm, Mexican food. I could eat it every day. But, as today proved, it takes such a long time to make! I didn't have to go to work until 12:30 pm today, which means I should be out the door by 12 pm. I wanted to bake something for my parents because the last two things I baked weren't that yummy, but I also wanted to make myself some enchiladas. I should have started cooking/baking a bit earlier, but I forgot how long it takes to make and assemble the enchiladas. I was in such a hurry to prep, assemble, bake, clean, eat and get ready that I was sweating! But I was out of the house on time and the rain even cleared up before I started driving. Thank goodness!

Of course, by using pre-made sauce and beans, the prep time could be shortened by a lot, but I think the food tastes even better when you make it yourself.

I've used this enchilada recipe set for a while and it satisfies my Mexican cravings when I can't go out to a restaurant. I know zucchini seems pretty random, but it's what I had in the fridge when I first made this, so I've just been going with it ever since. It's pretty good in the filling because the zucchini has a bit of a crunch to it which is a nice addition to the refried beans. I took a shortcut with the beans, by the way, and used canned pinto beans. I used to cook dried beans, but got too lazy! I can't remember where any of these recipes come from, except the sauce definitely comes from Recipezaar. I should try some other sauce recipes too, but I think I'm good for now.

Enchilada Sauce

- 2 1/2 tbsp chili powder
- 3 tbsp flour
- 1 tsp oregano
- 1 tsp cocoa powder
- 1/2 tsp garlic powder
- 2 1/2 cups water
- 8 oz tomato sauce

1. Mix together dry ingredients and add a bit of water to make a thin paste. To saucepan, add paste and the water and cook over medium heat until thickened.
2. Add the tomato sauce and cook for 2 minutes or until thickened.

Refried Beans

- 1 small onion, diced
- 15 oz canned pinto beans, drained and rinsed, but save the liquid!
- 2 tbsp green chiles [I omitted these this time]
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder

1. Cook onion over medium heat. Meanwhile, mash the beans.
2. Once onion is done, add the mashed beans, chiles, chili powder, cumin, oregano, and garlic powder. Cook for about 5 minutes. Add a bit of the reserved liquid from the beans if the mixture gets too thick.

Now for the actual enchilada recipe!

Spreading the SauceAssembling the Enchilada

Zucchini Bean Enchiladas [Makes 6 enchiladas]

- 1 recipe Refried Beans [above]
- 1 recipe Enchilada Sauce [above]
- 6 tortillas
- 1 cup zucchini, julienned

1. In a baking pan, spread a bit enchilada sauce on the bottom.
2. Take a tortilla and spread sauce all over. Place refried beans and zucchini on top of tortilla and roll up. Place into prepared baking pan. Repeat process with the rest of the tortillas.
3. Pour remainder of sauce all over the enchiladas in the baking pan.
4. Bake at 350F for 20 to 25 minutes.

Zucchini Bean EnchiladasZucchini Bean Enchiladas
Zucchini Bean Enchiladas

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