Omer Recipes 2017: Day 8 | Vegetable Enchiladas

Today is 8 days, which is 1 week and 1 day of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Paul A..

Vegetable Enchiladas

Ingredients

  • 2 T olive oil
  • 1 Medium onion, diced
  • 2 medium zucchinis, quartered lengthwise and thinly sliced
  • 1 t dried oregano
  • 1 4 oz can chopped green chilies, drained
  • 1 can kidney beans, rinsed and drained
  • salt to taste
  • freshly ground pepper

SAUCE

  • 1 28 oz can tomato puree
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro
  • 1 large garlic clove
  • 1/4 t salt
  • freshly ground pepper to taste
  • 8 8-inch flour tortillas
  • 2 cups grated Monterey Jack cheese

Directions

  • Heat oil in large skillet. Add onion and sautee 5 minutes. Stir in zucchini and oregano and cook until tender but not mushy – about 7 minutes. Remove pan from heat and stir in chilies, beans, salt and pepper. Let cool.
  • Preheat oven to 350. To make sauce, combine tomato puree, cream, cilantro, garlic, salt, pepper.
  • To assemble enchiladas, pur a layer of sauce on bottom of 2 large casseroles (so as not to crowd the enchiladas). Spoon one eighth of the bean mixture along the center of a tortilla, sprinkle on 2 tablespoons of cheese. Roll it up and apace seam side down in the dish. Repeat with remaining tortillas. Don’t worry of tortilla breaks a bit or if some spilling falls out. It’s all good 🙂
  • Spoon remaining sauce over all of the enchiladas, and sprinkle some of the remaining 1 cup of the cheese on each enchilada. (The enchiladas may be prepared to this point up to 2 hours in advance, refrigerated, and returned to room temperature before baking).
  • Bake 25 minutes or until hot and bubbly. Let sit 5 minutes before serving.

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