Friday, September 12, 2008

Zucchini Enchiladas

Thanks to all who made it to Supper Club this week. We had a great time trying various squash recipes and hopefully those will be posted soon. We also were favored with a surprise guest (Sis Ashton) and had so much fun hearing her stories and her wisdom on mothering. It was so fun.

I brought a little concotion I've been making a lot lately with our zucchini crop. You really can do just about anything you want with this. It's a super fast dinner.

1 lb browned meat (I normally use ground turkey or cubed chicken), set aside
In a skillet cook

3 Cups shredded zucchini and yellow summer squash

When cooked squeeze out as much water as you can (I tilt the skillet up and squeeze the zucchini with a spatula until most of the water is out)

To cooked zucchini add:
1 can black beans, drained
1 - 1 1/2 cups frozen corn
browned meat
salt & pepper

Wrap filling in either corn or flour tortillas. Top with red enchilada sauce and cheese and bake at 350 for 20 minutes.

Serve with fresh tomatoes and avocado (if you have it)


Katie said...

Have you ever made them with just zucchini?

Katie said...

Never mind- I tried it and they got a thumbs up! I used green sauce and added some basil and oregano to the mix and they were yummy. Thanks for the recipe! We also made the pumpkin bars and you were right- you better have someone to share them with (we did!)