Veggie Enchiladas

We had another recipe to try that we found in Good Housekeeping's Light & Healthy Cookbook. This time, we tried our hand at Veggie Enchiladas, which sounds delicious.

Start by preheating the oven to 375 degrees. Then saute zucchini, onion and red pepper in a skillet, stirring frequently.


In a food processor, puree half of the beans (we used black, but recipe called for white kidney) until almost smooth. Transfer to a bowl.


Add garlic to the vegetables in the skillet and cook 1 minute. Then add corn and jalapenos. Combine mixture with bean puree. Add cilantro.


Spoon about 1/2 cup of salsa in baking dish. Then spoon 3/4 cup mixture of vegetables over each tortilla. Fold sides. Pour remaining salsa over enchiladas and top with cheese. Bake for 20 minutes.


The first offering was really, really good. Unfortunately, it was a bit under-seasoned because of a few substitutions. Otherwise, though, it was very good.

However, upon reheating, it was pretty unpalatable. That might be in part because it was under-seasoned and because some of the veggies might have been overcooked. With a heavy salt hand and some sour cream, it was was good.