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VEGGIE-FUL: Eggplant-zucchini-pepper enchiladas. (Ricardo DeAratanha / Los Angeles Times) |
1 teaspoon ground cumin
Corn oil
3 cups grated Monterey Jack cheese
12 (6-inch) corn tortillas
Chopped lettuce and radishes
Crema or sour cream (optional)
1. Heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, onion and pepper. Stir in about one-half teaspoon coarse sea salt. Cook, stirring often, until soft, about 8 to 10 minutes. Add the eggplant and zucchini and the remaining one-half-teaspoon salt. Cook until soft, 10 to 15 minutes longer. Stir in the oregano and cumin and remove from the heat.
2. Heat the oven to 350 degrees. Oil a 13-by-9-inch baking dish. Coat the bottom with about 2 tablespoons sauce. Set aside.
3. Heat about 1 inch oil in 9-inch nonstick skillet over medium heat. Reduce the heat to low. With tongs, sweep 1 tortilla through the hot oil just long enough to coat and soften (about 10 seconds). Lift it out with tongs and drain off excess oil. Dredge it through the chile sauce to coat, then lay it into the prepared pan so that half the tortilla extends up the side. Spoon about 2 tablespoons vegetable mixture down the center, then top with about 2 tablespoons cheese. Roll up to enclose the filling and turn the seam side down. Repeat this process with the remaining tortillas and filling. Spoon any remaining sauce evenly over the assembled enchiladas. Sprinkle remaining cheese on top.
4. Bake until the tortillas are soft and the cheese is melted, 20 to 25 minutes; do not over-bake. Serve hot, garnished with chopped lettuce and radishes and a drizzle of crema, if desired.
Each serving: 526 calories; 20 grams protein; 41 grams carbohydrates; 10 grams fiber; 34 grams fat; 13 grams saturated fat; 50 mg. cholesterol; 629 mg. sodium.
Corn oil
3 cups grated Monterey Jack cheese
12 (6-inch) corn tortillas
Chopped lettuce and radishes
Crema or sour cream (optional)
1. Heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, onion and pepper. Stir in about one-half teaspoon coarse sea salt. Cook, stirring often, until soft, about 8 to 10 minutes. Add the eggplant and zucchini and the remaining one-half-teaspoon salt. Cook until soft, 10 to 15 minutes longer. Stir in the oregano and cumin and remove from the heat.
2. Heat the oven to 350 degrees. Oil a 13-by-9-inch baking dish. Coat the bottom with about 2 tablespoons sauce. Set aside.
3. Heat about 1 inch oil in 9-inch nonstick skillet over medium heat. Reduce the heat to low. With tongs, sweep 1 tortilla through the hot oil just long enough to coat and soften (about 10 seconds). Lift it out with tongs and drain off excess oil. Dredge it through the chile sauce to coat, then lay it into the prepared pan so that half the tortilla extends up the side. Spoon about 2 tablespoons vegetable mixture down the center, then top with about 2 tablespoons cheese. Roll up to enclose the filling and turn the seam side down. Repeat this process with the remaining tortillas and filling. Spoon any remaining sauce evenly over the assembled enchiladas. Sprinkle remaining cheese on top.
4. Bake until the tortillas are soft and the cheese is melted, 20 to 25 minutes; do not over-bake. Serve hot, garnished with chopped lettuce and radishes and a drizzle of crema, if desired.
Each serving: 526 calories; 20 grams protein; 41 grams carbohydrates; 10 grams fiber; 34 grams fat; 13 grams saturated fat; 50 mg. cholesterol; 629 mg. sodium.