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two zucchini and poblano enchiladas on a metal oval platter with red and white sauces on top

Zucchini & Poblano Enchiladas

red chile sauce, pickled carrots, Spanish quinoa

STARS

Sauté chopped zucchini, red onions, and sliced poblano peppers until softened and caramelized for optimum flavor. Roll that mixture into flour tortillas with soft goat cheese for tang and a creamy texture. Under the enchiladas, serve Spanish-style quinoa. Top with fire-roasted chile sauce, plus Oaxaca cheese that melts perfectly.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Pickled Carrots & Onions 

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced
  • 2 carrots, grated or cut into matchsticks

Enchiladas

  • 1 red onion, sliced thinly
  • 3 poblano peppers, sliced thinly
  • 3 tablespoons olive oil, divided
  • 2 teaspoons Mexican oregano
  • 2 zucchini, sliced into 1/4-inch rounds
  • Salt and pepper to taste
  • 1/2 cup crumbled goat cheese
  • 8 6-inch flour tortillas
  • 1/2 cup grated Oaxaca cheese

Roasted Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Spanish Quinoa and Black Beans

  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoon achiote paste
  • 1 cup quinoa
  • 1 15-ounce can black beans, drained and rinsed
Directions
1
Preheat the oven to 350°F.
2
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onion and carrots in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
3
On one baking sheet, toss the red onion and poblanos with 2 tablespoons oil, oregano, salt and pepper. Roast for 15 minutes.
4
On a second baking sheet, toss the zucchini with 1 tablespoon oil and a pinch of salt and pepper. Roast for 15 minutes.
5
On a third baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
In a large bowl, combine the roasted onions, poblanos, zucchini and goat cheese.
7
Lay the flour tortillas on a work surface and fill with enchilada filling. Roll to close and arrange in a large baking dish, seam side down. Cover with half of the roasted salsa and sprinkle with Oaxaca cheese. Bake for 20 minutes, until the cheese is melted and bubbly.
8
Meanwhile, make the quinoa by heating the oil in a small saucepan over medium heat. Add the tomato paste and achiote paste and cook until fragrant, 1-2 minutes. Add the quinoa and toast, stirring, fro 3 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the black beans. 
9
Serve the enchiladas with remaining salsa, pickled carrots and onions, and quinoa.

Zucchini & Poblano Enchiladas

red chile sauce, pickled carrots, Spanish quinoa

STARS

Sauté chopped zucchini, red onions, and sliced poblano peppers until softened and caramelized for optimum flavor. Roll that mixture into flour tortillas with soft goat cheese for tang and a creamy texture. Under the enchiladas, serve Spanish-style quinoa. Top with fire-roasted chile sauce, plus Oaxaca cheese that melts perfectly.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Pickled Carrots & Onions 

  • ½ cup water
  • ½ cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, sliced
  • 2 carrots, grated or cut into matchsticks

Enchiladas

  • 1 red onion, sliced thinly
  • 3 poblano peppers, sliced thinly
  • 3 tablespoons olive oil, divided
  • 2 teaspoons Mexican oregano
  • 2 zucchini, sliced into 1/4-inch rounds
  • Salt and pepper to taste
  • 1/2 cup crumbled goat cheese
  • 8 6-inch flour tortillas
  • 1/2 cup grated Oaxaca cheese

Roasted Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Spanish Quinoa and Black Beans

  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoon achiote paste
  • 1 cup quinoa
  • 1 15-ounce can black beans, drained and rinsed

Directions

1
Preheat the oven to 350°F.
2
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onion and carrots in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
3
On one baking sheet, toss the red onion and poblanos with 2 tablespoons oil, oregano, salt and pepper. Roast for 15 minutes.
4
On a second baking sheet, toss the zucchini with 1 tablespoon oil and a pinch of salt and pepper. Roast for 15 minutes.
5
On a third baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
In a large bowl, combine the roasted onions, poblanos, zucchini and goat cheese.
7
Lay the flour tortillas on a work surface and fill with enchilada filling. Roll to close and arrange in a large baking dish, seam side down. Cover with half of the roasted salsa and sprinkle with Oaxaca cheese. Bake for 20 minutes, until the cheese is melted and bubbly.
8
Meanwhile, make the quinoa by heating the oil in a small saucepan over medium heat. Add the tomato paste and achiote paste and cook until fragrant, 1-2 minutes. Add the quinoa and toast, stirring, fro 3 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 12 minutes. Fluff the quinoa with a fork, then stir in the black beans. 
9
Serve the enchiladas with remaining salsa, pickled carrots and onions, and quinoa.