Vegetable Enchiladas

It is officially zucchini and summer squash season. It has begun. Unfortunately, I still remember disliking summer squash last summer and just the knowledge that it is in a dish is enough to make me want to go running and screaming away.

I attempted this anyway, knowing there would be large hunks of zucchini in it. It was alright. My kids didn't love it, but Curtis thought it was great and I found it tolerable (which is equal to great when it comes to recipes with chunks of zucchini in it). This recipe is based off of the enchilada's at Mother's Cafe and Garden, supposedly.

I will make this again this summer. For those of you who like zucchini more than me, you will probably love this.

This serves 4 - 6.

Vegetable Enchiladas

adapted from nannydeb on Food52.com

3 red bell peppers, cut into 4 large pieces each, seeds, and stem removed

2 zucchini, cut into 1" chunks

2 summer squash, cut into 1" chunks

1/2 yellow onion, cut into 1" chunks

1 med jalapeno, cut in half, seeds and stem removed (optional)

2 garlic cloves, skin still on

1 (15-oz) can black, kidney, or pinto beans

8 oz sour cream

2 T cilantro, chopped

1 t cumin

salt and pepper

8 - 10 corn tortillas

1 c queso fresco, crumbled (or Monterey Jack cheese will do too).

Spread peppers, zucchini, squash, onion, jalapeno, and onion on baking sheet and drizzle with olive oil. Roast vegetables in a preheated 400 degrees oven for 20 - 30 minutes, stirring every 10 minutes or so. As soon as vegetables are tender, remove from oven (you're not going for mush here). The bell peppers and garlic will probably be tender first and browned first. Remove those first if they are. Place the bell peppers in a bag or covered bowl and allow to sweat for 10 minutes. Remove the skins from the bell peppers and garlic. Set the remaining vegetables aside to cool.

Place the bell peppers, jalapeno (if using), and garlic in a food processor along with the sour cream, 1 T cilantro, and the cumin. Puree until smooth. Add salt and pepper to taste.

Mix together the cooled vegetables and the can of beans (your choice). Put a large spoonful or two of sauce in a 9 x 9" baking pan. Soften the tortillas by your preferred method--mine is microwaving 4 of them at a time for 15 - 20 seconds (or 30 if I accidently don't get them out in time). Place approx. 1/4 cup of vegetable mixture and a sprinkling of cheese into each tortilla. Roll up as tightly as possible and put into baking pan. Repeat until you use all the filling---I think I made 10 enchiladas. Spread the remaining sauce over top and sprinkle with the remaining cheese. (If you want, you can refrigerate until baking at this point). Bake in a preheated 400 degrees oven for 20 - 25 minutes or until hot. Garnish with remaining cilantro, your favorite salsa (especially if you left out the jalapenos because of your children), and enjoy.