Ingredients:
2 medium zucchini, sliced lengthwise about 1/8 thick
2 medium yellow squash, sliced about 1/8 thick
1 eggplants ( Sliced lengthwise about 1/4 thick)
1 red peppers, seeded and cut in half
1 bell peppers, seeded and cut in half ( yellow)
1 poblano peppers, seeded and cut in half
1 red onions, cut into rounds, and then in half
1 cup black beans, drained
2 ears fresh corn, grilled and removed from cob
3 tablespoons olive oil ( for brushing the vegetables for grilling)
1 cup monterey jack pepper cheese, shredded
2 dozen corn tortillas
1 lb fresh tomatillos, husks removed, washed and quartered
4 fresh jalapenos, sliced in half and seeded
4 garlic cloves, peeled
1 teaspoon salt
3 cups water
Directions:
Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2″ strips – pat dry and set aside. Use the same system in the oven – set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan – spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans – add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
Bake at 350 degrees until bubbly.
Servings: 6
Time preparation: 40 min.
Time total: 55 min.