Random Single Gal Recipe: Black Bean And Zucchini Enchiladas With Tomatillo & Chile Cream Sauce

I’m about to tell you about a recipe for enchiladas that is so good, I forgot to take a picture of it before the casserole dish was completely empty. Seriously, I ate it all (well, my mom and brother helped) and then I was like, “I can’t wait to share this recipe with The Frisky’s readers! Lemme grab my iPhone and take a — OH. Oops.” So the picture above? Not the enchiladas I made, but enchiladas someone else made that look a lot like the enchiladas I made. Anyway, whatever, it’s not like you’re framing the picture — you’re making the recipe yourself and scarfing it down before you can document it on film too, right? Let’s proceed!

So, for starters, credit where credit is due. As is the case with a lot of recipes I come up with, I was inspired by various components of other recipes. I knew I wanted to make something vegetarian, because my mom was coming over for dinner and she doesn’t eat meat. I found this recipe, but decided to scrap the chicken, add tomatillos to the sauce, and used corn tortillas instead of flour (though you’re welcome to use either). I looked up how to roast tomatillos online and topped the whole thing with avocado. Next time, I might add the avocado to the sauce and include roasted corn in the filling.

Ingredients

Filling:

  • olive oil
  • 1 zucchini, quartered and then chopped into thumbnail sized pieces
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 15 oz. can of black beans, drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Sauce:

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno, seeds removed and minced
  • 4 tomatillos, roasted (more on that below)
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable stock (you can use chicken too)
  • 1 cup sour cream
  • 1 4 oz. can mild green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

In addition:

  • 8 corn tortillas (though you CAN use flour if you want)
  • 3/4 lb. shredded jack cheese (you can mix it with cheddar, but jack melts really well)
  • Handful of chopped cilantro, mostly for prettiness
  • Avocado, cut into slivers

To Prepare:

Filling:

1. In a large skillet over medium heat, sauté the garlic and onion (sprinkled with a pinch of salt to release the onion’s juices), for a couple minutes until the onion starts to soften. Add the zucchini, season again with a pinch of salt, and sauté for another six minutes or so.

2. Add the beans, chili powder, cumin and the rest of the salt and stir to combine. Let the mixture heat up and simmer for another few minutes and then remove from the heat. You can easily prepare this in advance and store in the fridge until you’re ready to assemble your enchiladas.

Sauce:

1. Remove the husks from the tomatillos, halve them through the horizontal center and place them on a foil-covered baking sheet. Brush them with a little olive oil. Turn the broiler on high and broil them for 4-5 minutes, until the skin bubbles and blister. Flip and put back under the broiler for another four minutes or so. Remove from the oven and allow to cool, until you can safely pick them up and remove the skins. Place in a food processor or a deep bowl if you have a handheld blender.

2. In a small skillet or saucepan, melt the butter over medium-low heat and add the jalapeño and garlic. Cook for a few minutes and then add the flour, stirring constantly for about a minute. I like to use a whisk because it’ll pick up any of the garlic bits that maybe stuck to the pan.

3. Whisk in the chicken or vegetable stock and bring to a boil, cooking for about four minutes. You’ll see, thanks to the flour and butter, that the mixture will thicken up pretty fast. Remove from the heat and add the mixture to either your food processor or bowl.

4. Add the chiles, seasonings and sour cream and blend that shit until it’s smooth. Dip your finger in to make sure it’s acceptably seasoned and your approved level of spiciness.

Assemblage:

1. Preheat the over to 350 degrees.

2. Alright, so I love corn tortillas, but even if they’re pretty fresh, they still need to be warmed up so you can roll the enchiladas without them breaking. The best way to do this is actually in a microwave. Get a microwave safe and covered dish and later the tortillas between sheets of damp (but not dripping!) paper towels. Cover and microwave for, oh, 30 seconds. They should be pliable enough to bend without breaking.

3. Spoon some of the green chili sauce onto the bottom of a 9 x 13 inch baking dish, so it’s just coated. Don’t go buck wild and use up too much of your sauce though.

4. Spoon some of the black bean and zucchini filling into the center of a tortilla (careful, not too much!) and top with a little jack cheese and a bit of cilantro. Roll tortilla and place seam side down in the baking dish. Repeat with the other seven tortillas. I find that 8 enchiladas fit best in this size dish if you four and four, instead of all eight from end to end. Does that make sense? Maybe I should draw a diagram. Whatever, you guys should just place them in the baking dish the way that works for you.

5. Pour the rest of the sauce evenly over the enchiladas and top with the remainder of the jack cheese. Bake, uncovered, for about 30 minutes, until the cheese is melted and you can see the sauce bubbling. Let stand for five minutes and then top with a little cilantro.

6. Plate, serve, eat, go back for seconds, and realize you forgot to take photo of your handiwork for Instagram. Shrug, eat the rest, burp and vow to do it all again tomorrow, because it was THAT GODDAMN GOOD.

[Photo: Mom, What’s For Dinner?]