Zucchini Enchiladas

So, the detox failed.

I made it until 6pm but I’ve been cranky and grouchy and tired and kind of sick all week and I felt like I needed some serious protein and more than just quinoa and steamed veggies. So, I had an egg sandwich with cheese and a banana with peanut butter. Vegetarian protein central.

Anyway, on a total non-detox note, these are delicious. They have lots of cheese and lots of character and make you feel like a mom because moms make enchiladas. Right? That’s a mom thing to cook, right? I feel like it is. Anything that requires baking in an over for over 20 minutes is the equivalent of something totally mom-ish. So, casseroles, enchiladas, and things of that nature.

Make these. Seriously. They are good for lots of people, too. I halved the recipe so I could have two enchiladas one night and then two the next day. Loooooove leftovers.

I added a little fresh cilantro and it gave the enchiladas some serious character. Cilantro gives things a tropical feel. Like, hey I’m sitting on a hammock and drinking a mojito while eating these enchiladas.

Zucchini Enchiladas
From Fresh 365 Online

1 tbsp olive oil
1/2 small onion, chopped
1 garlic clove, minced
1 tomato, chopped
1/2 orange bell pepper, chopped
1/2 tsp salt
1 tbsp flour

1 tbsp olive oil
1/2 zucchini, chopped
1/2 orange bell pepper, chopped
1/2 small onion, chopped
4 wheat tortillas
Feta cheese
Jack cheese

1. Preheat oven to 400°F.
2. Heat oil in a saucepan over medium-high heat. Saute onion, garlic, tomatoes and pepper for 5-7 minutes, until onions are translucent. Transfer to blender, add salt and flour, and blend until smooth.
3. Heat oil for enchiladas in saucepan. Saute zucchini, bell pepper and onion until veggies are soft and onions are translucent (5-7 minutes).
4. Spread half of sauce in bottom of 9×9 pan. Put 1/4 the zucchini mixture in a tortilla and add feta. Roll and place in pan. Repeat with other tortillas.
5. Sprinkle cheese over top. Bake 20 minutes.
6. Add cilantro and salsa.


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