Vegetable Enchiladas #2

Here is another great enchilada recipe with a completely different veggie filling as compared to the previous enchilada post. Serve with fresh avocado. 

20 min prep, 35 min cook, serves 6

4 tblspns olive oil

2 onions, minced

3 cloves garlic, minced

1 tsp chili powder

1 can pinto beans, drained

8 oz mushrooms, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 can enchilada sauce

12 corn tortillas

8 oz Monterey Jack cheese

Preheat oven to 350. Set aside 1/2 cup diced onion. Cook remaining onion over medium heat with 2 tblspns olive oil in a large skillet for 5 minutes. Add the garlic, chili powder, and 1/4 cup of water, then add the beans and mash with a potato masher. Set aside in a bowl, then using the same skillet, cook the remaining 2 tblspns olive oil, mushrooms, zucchini, squash, and bell pepper 5 minutes over medium heat until soft. Heat the tortillas in the microwave 45 - 60 seconds, covered in damp paper towels. In a large baking dish, spread 1/2 cup of the enchilada sauce in the bottom. Fill the tortillas with a large spoonful of the bean mixture, a large spoonful of the veggie mixture, and a pinch of cheese. Roll up and place fold down in the dish and repeat. Cover tortillas with the remaining sauce, remaining cheese and the 1/2 cup of onion. Bake 20 minutes. 

Thai Curry

This recipe can be served with white or brown rice. I recommend cooking 2 cups of white jasmine rice with 1 can of coconut milk and 2 cups of water for 15 minutes. Mix in a spoonful of coconut oil and fluff with a fork. 

15 min prep, 25 min cook, serves 6

3 tblspns coconut oil

2-3 medium red potatoes, peeled and diced

2-3 large carrots, chopped

2-3 leeks, trimmed and sliced

1 bell pepper, chopped

3 cloves garlic, minced

1 tsp fresh ginger, minced

3 tblspns red curry paste

1 can coconut milk

1 cup sugar snap peas, ends trimmed

1 can chick peas, drained

1 handful cilantro, chopped

In a large saucepan, cook the oil, potatoes, and carrots over medium heat for 5 minutes, covered. Add the leeks and bell pepper and cook another 5 minutes, stirring as necessary. Add the garlic, ginger, and curry paste and mix well. Add the coconut milk, sugar snap peas, and chick peas and simmer 10 minutes, covered. Stir in the cilantro and serve.