Vegetable Enchiladas

We’re 11 weeks out from our Eat-from-our-Yard Challenge, so I thought I’d post a few pictures of the garden at its current stage. We’ve been getting a few cherry tomatoes every day (the earliest I’ve ever had – usually we don’t get tomatoes til August or later on the Mesa), handfuls of green and yellow beans, summer squash, and the occasional cucumber (the lemon cukes seems to be the most prolific).

We also harvested a gigantic 10 lb Blue Hubbard Squash and our first 5 lb spaghetti squash (both will keep for a few months), with a few more spaghetti squash on the way. If you have a second, you should google Blue Hubbard Squash and read about the best ways to prepare it. (It apparently involves smashing it on the ground to break open the hard shell, then roasting the pieces.)

We’ve also got pumpkins and butternut squash, as well as a very fast-growing potato patch. The plants grew over a foot tall in one week! And the grains: buckwheat seeds and amaranth seed heads are forming, millet is going strong, barley is still alive. Eggplants, peppers, onions and corn are all still steadily growing (LOTS of green peppers on the plants!).

I also started dabbling in fermentation with mason jars of sauerkraut, kimchi, and green tomato pickles lined up like science experiments, next to the sweet potato cuttings on the mantel (we transplanted a few, and I have NO idea how that will go in terms of growing and potential harvest).

It should go without saying that my New Mexican upbringing means I have an insatiable love of enchiladas. What may be surprising is that I don’t have a completely standard recipe that I go to whenever I want to make them. The last few years, vegetables have found their way into pretty much every meal I make (what’s not to love about adding an extra serving or two of vegetables into your diet?), and lately we’ve been choosing to omit dairy and meat, so that requires further tweaking. What follows would never pass for authentic enchiladas in my home state. But it was filling and delicious enough for our dinner.

Vegetable Enchiladas (9″ pan)

12 corn tortillas

1-2 jars your favorite salsa (I like Trader Joe’s roasted tomatillo lately, or you can use 1 can La victoria green or red enchilada sauce)

1 onion, chopped

2 medium summer squash, diced

8-12 small button mushrooms, chopped

2 big handfuls kale or other greens, chopped

1-2 cloves garlic, minced

2 avocados, flesh chopped

1 can black beans, drained

1 bunch cilantro, chopped (optional)

Saute the onion until translucent, then add the squash and mushrooms and saute for ~5 minutes. Add the kale  and garlic, and saute til wilted. Turn off heat and season with salt and pepper, then add the avocado, black beans and cilantro (if using) and stir to combine.

Preheat oven to 350. Coat a 9″ pan with olive oil, and spread a thin layer of salsa. Put a layer of tortilla (I often tear mine to fit), then a layer of vegetable mixture, tortilla, then salsa. Repeat, ending with a layer of salsa coating the tortillas on top. Bake for about 25 minutes til hot.

Note: As with all my recipes, vegetables are somewhat interchangeable. Carrots or celery could be added with the onion, and broccoli, corn, or peppers would be a great addition to the filling.

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