We have been really fortunate to have a thriving garden this season. Additionally, our families also have gardens, so there has not been a shortage of seasons veggies like tomatoes and zucchini. I found myself with an overabundance one week and was trying to figure out what to do with everything before it spoiled. I found an excellent zucchini and carrot bread recipe from Rachel Mansfield that I ended up making twice that week.
I still had an entire zucchini leftover – and this bad boy was massive, at least the length of my forearm! I already had corn tortillas on hand and decided I would attempt an enchilada dish. I remember making an avocado based enchilada sauce that called for a lot of ingredients. I thought I could simplify this recipe a little bit as long as the flavor was right. Here is what I came up with…
For the sauce:
– chop 1/2 onion, sautée in a pan
– add cooked onion to food processor (or blender) with:
– one large tomato
– one avocado
– 1 tablespoon taco seasoning
– 1 teaspoon chili powder
– salt and pepper to taste
– Combine until smooth
For the enchiladas:
– Using a greater or grater attachment in a food processor shred one large zucchini or two small zucchini
– Heat a large skillet or griddle on medium and cook tortillas on both sides for about 30 seconds per side (this makes them less likely to break when rolling)
– I used a full can of refried pinto beans – mixed well and divided it up along with a handful of raw zucchini – I rolled them in a single tortilla and laid it face down in glass pan
– Repeat this process until the tray / pan is full
– Once the pan is filled, spread the remaining shredded zucchini over the rolled tortillas and cover with enchilada sauce
– Bake at 375 for 25 minutes
I was thrilled with how these came out. I was worried about them being too dry since I didn’t add any sauce inside the tortilla rolls. But, the raw zucchini cooks up really well, and also adds additional moisture to the dish. I added some vegan cheese that I had on hand and that added some additional flavor. If you’re a non-vegan, I think shredded chicken or pork and cheese would be a great addition to this dish.
Would love to hear what you think – leave a comment below or on my Instagram photo!