Bean & Veggie Enchiladas

It seems everyone always gets stressed out about what to make for Shavuot, but it happens to be my favorite holiday!  I think I’ve made it clear over the course of the 42 posts that I’ve done (!!) that I LOVE dairy…I do!  (Which reminds me, click here for all of my dairy recipes so you can get last minute inspiration for your Shavuot meals.)  Of all the dairy in the world, I love Mexican food the most!  And since my birthday falls out over Shavuot this year, you better believe there will be a fiesta in our house!  Forget about lasagnes and zitis, this Shavuot, enchiladas are where it’s at!

Ingredients
2 small yellow onions
1 red bell pepper
1 yellow bell pepper
1 4 oz. can diced green chilis (Hatch brand is kosher.  Pay attention to the mild or hot label and choose accordingly!)
2 cloves garlic, finely minced or pressed
1/2 cup corn (either roasted fresh, frozen, or canned)
1 can black beans, drained
1 can dark kidney beans, drained
Salt & Pepper to taste
Olive oil for sauteing
8 burrito sized tortillas (I used whole wheat, but you could also use flour or corn)
1 14 oz. can of green chili enchilada sauce (again, I used the Hatch brand)
1/2 cup sour cream
4 tablespoons salsa (whatever is your favorite)
1 1/2 cups shredded cheddar cheese
Scallion & chopped tomato for garnish

Finely chop the onions and bell peppers.  I used my handy, dandy Vidalia Chop Wizard.  Combine with the minced garlic, chilis and corn and saute in 1 tablespoon olive oil on a low heat until the onions are translucent.  Note:  You could totally add other veggies (I like adding zucchini and yellow squash) like olives or whatever else into this mixture.  It’s a concept more than a recipe…experiment away!

In the mean time, coursly mash the black and kidney beans together.  I just used my hands and squeezed, but you could use a potato masher or even just pulse them in the food processor.  If it’s feeling super thick, you can thin it out with a bit of olive oil.  Don’t worry, when you combine it with the veggies, the juices will thin it out more.

Once the veggies are tender, add the bean mash and fold until the beans are evenly distributed through the veggies.  Saute for another 2-3 minutes so the flavor melds.  Add salt and pepper if you’re interested.  I didn’t since the filling and sauce has so much flavor.

Combine the enchilada sauce, sour cream, 1/2 cup shredded cheese and salsa.  Coat the bottom of a 9×13 pyrex with 1/3 of the sauce.  Fill each tortilla with 3/4-1 cup of the bean and veggie mixture.  Wrap it like a burrito and place it, fold side down, into the pan.  They don’t all need to be in the same direction.  You can cut the dish like a lasagne later.  When all the tortillas are filled, pour the rest of the sauce over the top.  Sprinkle remaining shredded cheese over top and scallions.

Bake at 375 for 30 minutes.  Add chopped tomatoes as soon as you take it out of the oven.

This dish has protein, veggies and dairy all in one pan.  I’m serving it up with jalapeno poppers and some yummy roasted corn (and salad, chips & salsa).  This is an excellent make ahead meal, which makes it perfect for Shavuot!