Today I'm so excited to share with you one of my favorite semi-new finds, The Love and Lemons Cookbook by Jeanine Donofrio. It's a great book to have on hand for every season, but particularly summer because the concept of the book is to help readers find new and interesting ways to prepare dishes using fresh produce from farmstands, home gardens, farmers markets and CSA boxes. With all the wonderful fruits and veggies around now, you're definitely going to want to get your hands on a copy of this book. It's filled with over 100 ways to make healthier eating more fun, like these Vegetarian Enchiladas. Spicy, saucy and immensely satisfying, these are a great way to keep things light but still exciting on steamy summer nights. We love, love, love 'em!!
The book is organized by ingredient, everything from artichoke and avocado to watermelon and zucchini and all the other ABC's of fruits and veggies in between. It's also chock full of gorgeous color photos that make you want to stop whatever you're doing and instantly head into the kitchen. And even better, most of the recipes are extremely straightforward and unfussy, like these Vegetarian Enchiladas.
The original recipe calls for butternut squash but I subbed in sweet potatoes due to the lack of said squash in the market (it is out of season I guess) and they were amazing! Come autumn and I'll definitely be trying these again with the butternut squash--that is, if we can wait that long!!
While the filling is roasting, you simply whiz together the enchilada sauce ingredients in a blender or food processor and spoon some onto the bottom of your baking dish.
Then, it's just a quick tortilla assembly--gotta have that cheese--and it's time to bake. Easy-peasy and so, so yummy!! Even tried and true meat lovers will rejoice!!
So pick up a copy of Love and Lemons, gather up your favorite August goodies from the earth and get some kitchen magic going this weekend! Have a delicious one!!
The Love and Lemons Vegetarian Enchiladas-Famous Fridays
Makes 6 servings
Prep Time for Filling: 10 minutes to put together plus 30 minutes to roast; Prep Time for Sauce: 5 minutes; Assembly and Bake Time: 40-45 minutes
For the Filling
- Approximately 4 cups cubed butternut squash or peeled sweet potato ( you don't have to be exact--leftover roasted veggies are great)
- Extra-virgin olive oil
- 7-8 scallions, chopped
- 1 can cooked black beans, rinsed and drained
- Sea salt and black pepper to taste
For the sauce
- Two 14.5 ounce can diced tomatoes with juice
- 2 garlic clove
- 1-2 chipotle peppers from canned chipotles in adobo sauce (use the higher amount if you like more spice)
- 4 teaspoons extra-virgin olive oil
- Sea salt and black pepper to taste
To assemble the enchiladas
- 12 small corn tortillas (these are also good using flour tortillas or a combination of both)
- About 1 pound cheddar cheese, grated
- 1-2 jalapeño, seeded and sliced into half moons
1. Preheat oven to 400 F and line a large rimmed baking sheet with parchment paper. Place the cubed squash or sweet potatoes on the sheet. Drizzle with oil, add a pinch or two of salt and pepper and toss well, spreading out into an even layer. Roast for about 30 minutes, until golden brown, stirring once during the process. Transfer to a large bowl and stir in the scallions and beans.
2. While the veggies are roasting, make the sauce. Place the tomatoes, garlic, chipotle pepper, oil and a pinch or two of salt and pepper into a food processor or blender and process until smooth.
3. Place several spoonfuls of the sauce all along the bottom of a large baking dish (I used a lasagne pan) and spread it out.
4. To assemble the enchiladas, place about ¼ cup of the filling in the center of each tortilla, a tablespoon or so of the sauce and a sprinkle of the cheese on top. Roll up each tortilla and place it seam side down in the dish on top of the sauce. Pour about half the remaining sauce on top of the tortillas in the dish and sprinkle with the remaining cheese and jalapeño slices. Cover tightly with aluminum foil and bake for about 20 minutes. Then uncover and bake for about 10-15 minutes more, until the cheese is bubbling. Serve immediately with the remaining sauce in the side for those who like a saucier enchilada.
5. The entire dish, up to the baking part, can be assembled up to one day ahead and stored in the fridge, well covered. Take it out about an hour before you want to bake it so that it can come to room temperature, then bake according to the above directions. Leftovers keep chilled and covered for several days and reheat well in the microwave.
Note: Recipe adapted from The Love and Lemons Cookbook by Jeanine Donofrio. I subbed in sweet potatoes because I couldn't find butternut squash. I also doubled the recipe because the original only serves 3 and I tinkered with proportions.