Photo by PJ
PJ 's Notes:
Expand12 corn tortillas Ask a question about this ingredient
1 medium size onion Ask a question about this ingredient
3 cloves of garlic Ask a question about this ingredient
14 ounces can of black beans (or cooked) Ask a question about this ingredient
7 ounces can of tomato puree Ask a question about this ingredient
1 tablespoon chopped fresh thyme Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon cumin powder Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 cup Mexican cheese blend Ask a question about this ingredient
salt to taste Ask a question about this ingredient
4 cups chopped summer squash (various) Ask a question about this ingredient
14 ounces diced tomatoes (or fresh) Ask a question about this ingredient
crushed red chili flakes )to taste) Ask a question about this ingredient
Prepare the black bean and summer squash filling: Saute half of a chopped onion and two minced cloves of garlic in 1 tablespoon olive oil over low-medium heat. When the onions are tender, add the squash, salt and cook uncovered until squash turns tender and barely starts to fall apart (10 minutes or so). Add rinsed black beans and mix well. Let cook for a few more minutes. Remove from heat and add cumin powder, fresh thyme and chili flakes. Mix well and remove the filling to a serving bowl.
Ask a question about this stepPrepare the tomato sauce: In the same pan in which you cooked the filling, add 1 tablespoon olive oil and sautee the other half of the onion and the remaining clove of garlic. When the onion is tender, add diced tomatoes with its juices and the tomato sauce. Add salt, sugar, oregano and stir well. Let cook for 10-15 minutes and then remove from heat. Taste. If the sauce is too acidic, add more sugar.
Ask a question about this stepPreheat the oven to 380F. Lightly brush a rectangular glass baking dish with oil spray.
Ask a question about this stepWarm up the corn tortiallas one by one. Take one tortialla. Add a tablespoon of the filling in the center. Spread the filling vertically. Roll up the tortilla, tuck it well and place in the baking dish. Repeat the process with each of the 12 tortillas.
Ask a question about this stepSpread tomato sauce over the tortillas. Spread as much cheese as you would like over the sauce.
Ask a question about this stepBake for 15 minutes or so until the cheese is melted. Remove, serve warm with guacamole or sour cream and some fresh cilantro.
Ask a question about this stepAh. Links don't work in the comments. Oh, well, the summary works fine.
Thanks rfstubbe! The link below did show up in the email I received for this comment from food52. I would have to try your suggestion of green enchilada sauce; I think it will go really well here. Thanks for the review.
I made these tonight and posted a complete review here. They're good. I added some cheese. I'd delete Step 2 including the ingredients, and then in Step 5 I would simply pour a can of green enchilada sauce onto the enchiladas before sprinkling with cheese. But they're good as is.
you are welcome! :) just shared it with all my FB friends!
thanks! I am so glad you enjoyed this recipe and thanks so much for your kind words.
i didn't use your recipe exactly, but i saw it yesterday and it inspired me to make a similar dish that was WONDERFUL! thanks for posting! though i entered a recipe, i hope you win the contest!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I just made this and wanted to tell you that it was lovely! Although not technically authentic, I added a tiny amount of lime powder to the filling just to give it a little more zing, but it was a big hit in the house and so wanted to thank you for posting the recipe which is sure to be a firm favourite!