Zucchini & Pinto Bean Enchiladas
- 10 Vermont Tortilla Co. 6” corn tortillas
- 3 medium zucchini, green & yellow, cut into spears
- 2 tbsp olive oil
- 2 tsp kosher salt, plus more to taste
- Fresh ground black pepper
- 10 fresh tomatillos, peeled & rinsed
- 1 bunch cilantro, rinsed, reserve a little for garnis
- 1 jalapeno, stem & seeds removed
- 1 clove garlic
- 2 cups cooked pinto beans, drained & rinsed (canned is fine)
- 6 oz sharp white cheddar, grated
- 1/2 small white onion, minced
- Sliced pickled jalapeno, optional
- Heat oven to 350 degrees
- Combine zucchini, olive oil, 1 tsp salt & black pepper to taste. Roast until tender, about 25 minutes.
- In a food processor, combine the tomatillos, cilantro, jalapeno, garlic clove & 1 tsp salt. Blend until smooth, adjust seasoning. Transfer to a shallow dish.
- Warm the tortillas gently in the oven or in a skillet and wrap in a clean cloth towel to keep warm. Warming prevents them from cracking as you roll the enchiladas.
- Dip each tortilla in the tomatillo sauce & transfer to a plate or work surface. Fill each with 2 or 3 pieces of zucchini, a scoop of beans & a sprinkle of cheese. Roll up tight & transfer to a small rectangle baking dish. Repeat with all the tortillas. They should line up snugly in the baking dish.
- Pour the remaining tomatillo sauce over the top & sides of the enchiladas. Top with the remaining cheese. Transfer to the oven. Bake at 350 degrees for about 30 minutes. Then transfer to the broiler for another 5 minutes or until the cheese has started to brown on top.
- Remove from the oven, top with the extra cilantro, minced white onion & some sliced pickled jalapenos if desired. Enjoy hot!