Zucchini Enchiladas

I apologize for the lack of posts this week.  I was actually planning on putting this recipe up on Thursday (Cinco de Mayo), but unfortunately I was not eating Mexican that evening but at a work function.  It’s been a busy week!

We love Mexican food.  We (more like Sam, but I’m getting there) cannot find anything spicy enough in restaurants.  So, homemade is usually better since it is spicy enough.  In this recipe, we added the adobo chiles and jalapeños in the sauce, but feel free to omit them if super spicy is not your taste.

These are excellent vegetable enchiladas, I would have not thought to shred the zucchini before adding it to the dish.  But it gives it a meaty and soft texture, even though there is no meat in there.  Excellent idea!

We plan on making these again, but adding either shredded pork or chicken, we’ll make sure to share it with you!

Zucchini Enchiladas
Adapted from: Skinny Taste

Non-stick Cooking Spray
2 tbsp olive oil
7 garlic cloves, chopped
1 chipotle chile in adobo sauce (optional or more if you want spicy)
1 jalapeño, chopped (optional)
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 cup vegetable broth
1 1/2 cups crushed tomatoes
1 tbsp salt
2 tsp pepper
2 zucchinis, sliced or grated
1 onion, chopped
2 green onions, chopped
1 1/2 cups Mexican-blend cheese
4 large tortillas
1/4 cup cilantro, chopped

Preheat the over to 400°F degrees.  Spray a baking dish so the tortillas do not stick (appropriately sized dish to fit the tortillas).

In a medium saucepan, heat 1 tbsp olive oil.  Then add 3 chopped garlics and sauté.  After a minute add: chipotle chile, jalapeño, 1 tsp chili powder, 1/2 tsp ground cumin, vegetable broth, crushed tomatoes, 1/2 tbsp salt and 1 tsp pepper.  Bring to a boil.  Then reduce the heat to low, and simmer for 5-10 minutes.  Set aside until you are ready to pour over the enchiladas.

Either grate the zucchini with a grater or in a food processor.  In a saucepan, add 1 tbsp of olive oil.  Once it’s heated, add 4 garlic cloves and onion and sauté.  Then add the zucchini, green onions, 1/2 tbsp salt, 1 tsp pepper, 1 tsp chili powder and 1 tsp ground cumin.  Cook for about 5 minutes.  Remove from heat, and stir in 1/2 cup of cheese.  Mix well, until the cheese has melted in the mixture.

Divide the zucchini mixture between the 4 tortillas.  Roll each tortilla and place, seam side down, into the baking dish.  Once all of them have been arranged, pour the sauce over the tortillas.  Sprinkle the remaining cheese over the dish.  Bake until the cheese has melted, and enchilada sauce is bubbling, about 20 minutes.

After plating, sprinkle chopped cilantro on each enchilada.

Fish Taco’s

I love Mexican…a lot!  Especially chips and salsa- definitely my weakness.  So this might seem weird- I have never had fish taco’s until about a month ago.  When I did try them, I was already thinking how we could recreate some at home.

Flipping through the Mexican cookbook, I liked how the picture looked, and decided we should have some for dinner.  We’ve made taco’s once that had the red cabbage in it, and I fell in love with the crunchiness of the cabbage with the soft tortilla.  Sam made the fish, so he gets all of the credit- the tilapia was tender and flaky.  Mexican food is great since there aren’t any concrete rules.  You can add any ingredients which you like (extra cilantro for me!).

Lastly, Sam’s Special Sauce was wonderful- we’ve had some in our fridge for a couple of days now and have been using it whenever we could.  (Perfect on panini’s!)

Fish Taco’s with Sam’s Special Sauce
Inspired by: Mexican Cookbook: A Practical Guide to Preparing and Cooking Delicious Mexican Meals

1 lb tilapia
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cayenne
1/4 head of red cabbage, thinly sliced or shredded
4 tortillas
1/4 cup cilantro
1 cup salsa (we make our own, but that’s another post)
1/4 cup cheddar cheese, shredded
1 cup Sam’s Special Sauce*

Mix together the salt, pepper, chili powder and cayenne in a small bowl.  Then use all of the spice mix to sprinkle both sides of the fish.  In a pan melt the butter, and then add the olive oil.  Cook the fish for 2 minutes on both sides over medium-high heat.

Assemble the taco: 1 tortilla, some fish, small handful of red cabbage, pinch of cilantro, 2 tbsp salsa, 2 tbsp cheese and 1-2 tbsp of Sam’s Special Sauce.*

 

* Sam’s Special Sauce

1 cup mayonnaise
1/4 of an onion, chopped
1 canned chipotle

In a food processor, add 1 cup of mayo, onion, and 1 canned chipotle.  Blend, until smooth.  Taste, and add more chipotle’s if you want it to be more spicy.

Lentil Sloppy Joe’s

We don’t make too much meat at home, mostly when we go out to eat.  Although we only make meat at home once a week, it doesn’t mean that certain foods are off limits.  Therefore, when I was flipping through a vegan book which we own, I thought the lentil sloppy joe’s were a great idea!  Plus it was really easy to make- which is definitely an addition to weeknight meals.

Lentil Sloppy Joe’s
Adapted from: Veganomicon

1 cup uncooked lentils
4 cups of water
1 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
5 garlic cloves, minced
3 tbsp Mexican-style chili powder
2 tbsp Ground Cayenne Red Pepper
1 tbsp dried oregano
1 tsp salt
6 oz Chili Sauce
6 burger buns

Heat water in a small saucepan, once it comes to a boil, add the lentils.  Lower the heat and simmer the lentils for about 20-30 minutes, until they are soft.  Drain, and set aside (you can make them the day before).

Preheat a saucepan over medium heat.  Saute the onion, green pepper and garlic  in the oil until onions are softened.  Stir in: cooked lentils, chili powder, cayenne, oregano and salt.  Then add the Chili Sauce, and heat through.  Turn off the heat, and let the ingredients sit for about 10 minutes.  Place on top of the buns and enjoy!