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!