Gluten Free Mexican Recipes: Vegetarian Zucchini Green Chili Enchilada Recipe

December 9th, 2008 yum Posted in Corn Tortillas, Mexican, South American, Vegetarian 7 Comments »

It occured to me recently that we hadn’t had Mexican food in quite a while. I usually make everything from scratch when I make mexican food, whether it be the corn tortillas or the enchilada sauce. This results in very tasty and fresh dishes, but also requires a lot of work. This week I decided to try to make an easy and fast enchilada using premade gluten-free corn tortillas and enchilada sauce. I made a delicious filling with fresh vegetables and the base and added creaminess with lowfat cream cheese. I’ve been trying to get to know zucchini better in recent years, after a shaky start. Most people overcook or otherwise murder zucchini until it becomes like the worst kind of mushy, vile summer squash imaginable. The only way I liked zucchini as a kid was thinly sliced, coated in rice flour and fried. Mmm, tasty, but not the only way to make zucchini palatable. So far I’ve enjoyed zucchini grilled or marinated, spiced and broiled. This time I tried sauteeing diced zucchini in browned cumin favored oil with softened onions. I let it brown lightly without getting mushy… added extra veggies and spiced it generously with smoked paprika. The DH is sensitive to chilies, and I find that smoked paprika is an excellent substitute for chipotle pepper (smoked jalapeno). If your family enjoys the heat, you could try chipotle- just proceed with caution! Cream cheese added the perfect finishing touch and I couldn’t stop myself from gobbling some straight out of the pan. It was equally good in the enchiladas- and met with wholehearted enthusiasm from the DH. This was just a recipe I ad-libbed, inspired by ingredients I’d found at Whole Foods, but sometimes, those end up being the best. We’ll ldefinitely be having this recipe again!

Other Gluten-Free Enchilada Recipes:
Karina’s Sour Cream Enchiladas-non veg but with veg Enchildada sauce
My Gluten-Free Dairy-free Vegan Enchilada Recipe
My Gluten-Free World Vegetarian Enchilada Casserole

Vegetarian Enchilada Recipe
1 tbsp. olive oil
2 tsp. butter (use margarine for vegan)
1 tbsp. cumin seeds
1 large yellow onion, diced
1 zucchini, cubed
1 green pepper, diced
1 can corn, low salt, drained
1 can black beans, rinsed and drained
1 sm (4 oz) can mild green chilies
1/2 package low-fat cream cheese (use 3 oz. tofutti for vegan)
smoked paprika, to taste
salt, to taste
1 jar GF enchilada sauce
10 or more corn tortillas
mozzarella or other white cheese, grated (skip or use vegan)
muenster or other cheese of choice, grated (skip or use vegan)
Preheat oven to 375 degrees.

Heat olive oil and butter in a large sauce pan and add cumin. When it starts to pop, add the diced onion and saute until translucent. Add zucchini and green pepper and cook until it softens SLIGHTLY but not until it gets mushy. Add the black beans and stir. Add smoked paprika and salt. Remove from heat. Stir in cream cheese and let melt into the vegetables.

Prepare large baking dish with a thin layer of enchilada sauce. Put enchilada sauce in a large dish with edges that come up for dipping. Either heat corn tortillas stacked, in microwavable dish covered with damp paper towels, or heat one by one in nonstick pan with a little oil, turning. Remove hot tortillas and dip in enchilada sauce on both sides. Fill with vegetable cream cheese saute and roll up. Place in dish and continue until all tortillas are filled and placed in the dish. Sprinkle with mozzarella or muenster cheese.

Bake for twenty-five minutes or until cheese is melted and golden. Enjoy!

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Gluten-free Vegetarian Mexican Red Bean Soup Recipe

July 29th, 2008 yum Posted in Easy, Mexican, One Dish Meal, Vegan, Vegetarian, beans, frugal 5 Comments »

I may not have mentioned this, but as soon as DH and I get back from Japan, we’re going to be moving to a brand new apartment in the area. Sounds great, right? Yes, but have you seen my freezer? No? Well, let me just tell you, it’s not a place for the weak of heart. I freeze GF baked goods (especially bread, sliced and sealed in a ziploc freezer bag), beans made from scratch and cooked in the slow cooker, and homemade “tv dinners” of leftover GF veg stews and soups. I always appreciate leftovers three times as much a month or so later! Well, terrific, except our freezer was getting so full not only could I not find anything, but things would jump out at us whenever we opened the door. Oops! Danger, Danger, Freezer Ahead! Since school ended I made it my personal mission to go through some of the frozen goodies I had been storing. I had lentil soup (with some freshly made saffron yogurt), smoked potato pot pie, and all sorts of yummy GF things as I wanted them, and I had never appreciated my own cooking more! When I could finally see the back of the freezer again (DH was amazed) I reorganized our freezer and realized it was time to start baking up some of those lovely frozen beans. I was bummed when I found out there weren’t any black beans in there, especially since I’d hoped to make a Mexican black bean soup for dinner one night. But, I did find some frozen red beans- and decided to think outside the box and come up with my own version of a Mexican… red bean… soup. Happily, I seemed to like red beans just as much as black and this soup met with both my and DH’s approval. It’s funny, because hot soup seems like a winter thing. But, on a hot summer day, a slow simmered soup can really hit the spot without heating up the kitchen (or the chef) too much. Pair it with rice in the rice cooker and you have a great, balanced meal.

Vegetarian Red Bean Soup Recipe
1 tbsp. olive oil
1 yellow onion, chopped
4 cloves of garlic diced
3-4 cups red beans (slow cooked)
1-2 tsp cumin seeds
1/2 red pepper, chopped
1 tbsp fresh oregano
1-2 tbsp fresh cilantro, chopped
1 28 oz. tomatoes
4 cups vegetable broth or filtered water
1 tbsp. tomato paste
1 cup roasted corn
1 1/2 tsp. salt
1/2 tsp. paprika
1 tbsp. fresh marjoram
2 tsp. honey or agave nectar
juice from one half of a lime

fresh avocado chopped for garnish
yogurt/sour cream

Heat olive oil in a large soup pot and add onion. Let it cook for a few minutes and add garlic and cumin. Let the garlic and onion go translucent and then add the red pepper. Add red beans, fresh herbs, tomato paste, and tomatoes. Bring to a simmer. Add water and roasted corn and simmer for 10-20 minutes. Add the rest of your seasonings (Salt, paprika, and marjoram) and simmer for another 5 minutes. Add the honey and lime, mix and adjust seasonings to taste.

Serve with a sliver of lime, cubes of avocado, and yogurt if desired. (Optional!)

A perfect weekday dinner with rice.
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