Page 89 - UMass2018_CookBook

Preparation (CONTINUED)
5. To make the enchilada sauce, in a small saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and lightly browned. Remove from heat and add the tomato sauce, chipotle chile and adobo sauce, water or vegetable broth and sugar. Set the pan over low heat, cover and simmer for 5 minutes. Transfer the mix- ture to a blender and blend until smooth. Taste and adjust the seasonings.
6. To make the filling, heat the oil in a large skillet over medium-high heat. Add the zucchini and cook until tender, about 8 minutes. Add the garlic, pepper and salt,
if desired. Cook until fragrant, about 30 seconds. Stir in the beans, cream cheese and oregano and cook until the cheese is melted and blended into the mixture, about 3 minutes. Stir in the chiles and remove from heat.
7. To assemble the enchiladas, place 1⁄3 cup of the filling along the edge of one tortilla and roll it up. Place the filled tortilla in the prepared baking dish, seam side down. Re- peat with the remaining tortillas and filling.
8. Brush the tops of the filled tortillas with oil and bake until the tops start to brown, about 15 minutes. Pour enchilada sauce over the top and sprinkle with Mexican blend cheese. Return the enchiladas to the oven and bake until the cheese melts.
9. Sprinkle with cilantro and serve with sour cream.
MORE Ingredients
FOR THE FILLING:
1 tablespoon olive oil
2 zucchini, halved lengthwise and thinly sliced crosswise into half-moons
1 teaspoon minced garlic Ground black pepper
1⁄4 teaspoon coarse salt (optional)
1 (15-ounce) can black beans, drained and rinsed
6 ounces cream cheese
1 teaspoon dried oregano
1 (4-ounce) can chopped green chiles
FOR THE TOPPINGS:
Olive oil, for brushing
2 cups shredded Mexican blend cheese
Chopped fresh cilantro, for garnish
Sour cream, for serving
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