This is one of my favorite things to make and to eat. My mom got this recipe out of the newspaper about 14 years ago and used to make it for us when we were in high school. The key ingredient in my opinion is the cilantro; which makes this taste so much better. The other secret is the tasty filling with half of the beans being pureed.
Pre-heat the oven to 375° F.
- 2 tsp olive oil
- 1 small zucchini, cut into 1/2 pieces
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 2 cans, (15 to 19 0z each) no-salt-added white kidney beans, rinsed and drained
- 1/2 cup vegetable broth
- 2 garlic cloves, minced
- 1 1/4 cup frozen whole-kernel corn
- 2 pickled jalapeño peppers, minced with seeds
- 1 cup loosely packed fresh cilantro leaves and stems, chopped
- 6 whole wheat tortillas
- 1 to 1 1/2 jars of whatever salsa you prefer
- 1/3 cup shredded Monterey Jack cheese
In a large skillet, heat olive oil over medium heat. Add zucchini, onion, and red pepper and cook until vegetables are tender and golden. 10 to 15 minutes stirring frequently.
Blend half of the white kidney beans and vegetable broth with a food processor or an emulsion blender until almost smooth.
Stir in remaining beans and set aside.
Add garlic to the vegetables on the skillet and cook for one minute longer.
Stir in corn and jalapeños and cook for 2 minutes longer.
Transfer vegetables to the bean mixture.
Stir in cilantro until well mixed.
Spoon about 3/4 cup of vegetables along the center of each tortilla, overlapping slightly.
Spoon about 1/2 cup of salsa on the bottom of a 13" baking dish. Place enchiladas, seam side down on top of salsa.
Spoon remaining salsa over enchiladas.
Sprinkle cheese over enchiladas and bake in the oven for 20-25 minutes.