You'll need:
2 cups assorted summer squashes ( zucchini or crook neck) chopped with cone #3
2 garlic cloves chopped
2 cups of white beans or cans
1 cup roasted green chilies, chopped
1/2 cup toffuti sour cream or cashew cream
Juice from a large fresh lime
Cracked or Lemon Pepper, to taste
1/4 teaspoon cumin
2 cups Enchilada Sauce* see below
10-12 white or yellow corn tortillas
Light olive oil, as needed
1 1/2 cups shredded vegan cheese
Fresh chopped cilantro
Preheat EOS to 320 degrees F.
Sauté the squash, garlic in a skillet for 2-3 mins with oil until tender but not mushy. In a mixing bowl, toss together the cooked squash, beans, chopped green chiles, and cumin. Set aside.
Make your Quickie Enchilada Sauce or use a store bought large can
Enchilada Sauce
1 splash of oil
1 small onion, peeled, diced fine
3 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 splash of balsamic or red wine vinegar
Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 minutes.
Use as a sauce for enchiladas, burritos or Mexican style casseroles.
To make the Electric Skillet baked enchiladas:
Spread about 1/4 of the enchilada sauce in the bottom of the EOS .
Layer in corn tortillas, ½ squash mixture, more tortillas, enchilada sauce, and tortillas, remaining squash mixture, tortillas, sauce & cheese.
Sprinkle with cilantro.
Cook at 300 degrees in EOS until clicking then turn to 190 – cooking time 25 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
Serve with a crisp green salad, and offer salsa and fresh guacamole.
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