This budget-friendly recipe combines the vibrant flavors of Hispanic cuisine with abundant fresh, healthy produce. The white bean, zucchini, and corn enchiladas with cilantro serrano sauce are easy to make and kid-friendly, perfect for back-to-school time.
Filled with end-of-summer veggies that transition beautifully into fall, the protein-packed white beans create a hearty vegetarian filling. At the same time, zucchini, corn, and cherry tomatoes capture the fleeting flavors of summer for warm or cold nights.
The enchiladas are topped with a zesty cilantro serrano sauce, adding a pleasant heat to the dish.
Recipe for 10 – 12 Small Enchiladas
For the zucchini and corn filling:
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- ½ yellow onion, chopped fine
- 2 cloves garlic, chopped fine
- 1 Poblano or Anaheim chili pepper, seeds and stems removed, chopped fine
- 1 zucchini, chopped fine
- 1 cobb of corn, corn niblets cut off
- 6-8 cherry tomatoes chopped fine
- 1 ½ teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of ancho chili powder
- 1 teaspoon of salt
- 1 ½ cups of cooked white beans
- Big handful of baby spinach, chopped fine (optional)
- 8-12 corn/flour mix tortillas
- ½ cup grated Monterrey Jack cheese or crumbled cotija – plus another ¼ cup for the top
Related Article: Tasty Summer Thai with Mangos!
For the sauce:
- 1 bunch of cilantro, chopped (use up to the last 2-3 inches of stem)
- 1 Serrano chili pepper, deseeded
- ¼ cup yellow onion, chopped
- 1 clove of garlic
- ¼ cup of olive oil or avocado oil
- Juice of 2 limes
- 1 cup of hot water
- 1 ½ teaspoons of salt
Preparation
Heat the butter and oil in a sauté pan over medium-high heat. Add the onions, garlic, and green chilies, cooking until the onions are translucent.
Reduce the heat to medium, add the zucchini and corn, and sauté for 2-3 minutes. Add the chopped cherry tomatoes, salt, cumin, and smoked paprika, cooking for 3-4 minutes until the tomatoes cook down and the vegetables are tender.
Remove from heat and mix with cooked beans, spinach, and cheese, gently mashing until the beans absorb all the juices.
Preheat the oven to 375˚ F. Lightly grease a baking dish and spread a bit of sauce on the bottom.
For the sauce, blend all ingredients until smooth, starting on low speed and gradually increasing to high.
To assemble the enchiladas, pour ½ cup of sauce onto a plate. Coat each tortilla with sauce, fill with the vegetable mixture, and roll up.
Place the seam side down in the baking dish. Repeat with all tortillas. Pour the remaining sauce over the enchiladas, sprinkle with cheese, and bake for 25 minutes until hot, crispy, and the sauce is set.