Winter is fun and beautiful until you are shivering uncontrollably and just want to stay inside all the time… that’s when the summer blues start to roll in. While we can’t bring the literal sunshine, we can bring flavors that brighten your spirits and might remind you of the warmer weather. Missing-Summer Enchiladas is a fun, Tex-Mex-inspired way of doing just that. It takes summer veggies, like fresh zucchini and juicy corn, and pairs them with tender beans, soft corn tortillas, melty cheese, and a tangy, mildly spicy homemade enchilada sauce! With each bite of Missing-Summer Enchiladas, the sunny days ahead will feel closer and closer!
Ingredients
For the sauce:
- 1 1/2-3 dried Ancho chilies
- 1 cup water, boiling
- 1 (28-ounce) can whole tomatoes
- 3/4 teaspoon kosher salt
- black pepper, to taste
For the enchiladas:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 pound zucchini, diced into 1/4-inch pieces
- 2 medium ears corn, kernels cut from cob
- 1 cup canned black or pinto beans, drained and slightly smashed with fork
- 1 tablespoon fresh lime juice
- 2 teaspoons cumin
- 1/2 cup cilantro, plus more for garnish, chopped
- 8 (6-inch) corn tortillas
- 3 cups reduced-fat Mexican blend cheese, shredded
Directions
Step 1 –In a large, deep skillet toast the Anchos over medium-high heat, turning often, for about 2 minutes.
Step 2 –Allow the chilies to cool, then remove the stems and the seeds.
Step 3 –Transfer the seeded chilies and the boiling water to the blender and let them sit until soft and cooled.
Step 4 –Add the tomatoes to the cooled chili mixture and blend until the sauce is smooth.
Step 5 –Season the sauce with the salt and the pepper.
Step 6 –Preheat the oven to 375 degrees F.
Step 7 –Grease a 9×13-inch baking dish.
Step 8 –In a skillet over medium heat, warm the oil.
Step 9 –Add the onion to the oil and cook until soft, about 5 minutes.
Step 10 –Add the garlic and the jalapeños to the onion and cook until fragrant, about 1 minute.
Step 11 –Add the zucchini to the jalapeño mixture and cook until tender yet still firm, about 4-5 minutes.
Step 12 –Add the corn, the beans, the lime juice, and the cumin to the veggie mixture and cook for 2 minutes.
Step 13 –Add 1/2 cup of the cilantro to the veggie mixture and stir.
Step 14 –Spread 1/2 cup of the sauce on the bottom of the prepared baking dish.
Step 15 –Arrange 4 of the tortillas in a single layer on top of the sauce, cutting them in half to fit.
Step 16 –Spoon 1/2 of the veggie mixture over the tortillas and top with 1/2 of the remaining sauce.
Step 17 –Sprinkle the sauce with 1 1/2 cups of the cheese.
Step 18 –Repeat the layer once starting with the tortillas and ending with the cheese.
Step 19 –Cover the enchiladas with foil and bake until the filling is bubbling, about 30 minutes.
Step 20 –Let the enchiladas cool for 10 minutes.
Step 21 –Serve with the remaining cilantro.
