Well, Fall is only a couple days away.  Yet with the crisp days, chilly nights and the crunch of fallen leaves underfoot, it certainly feels like it’s already here…at least here in Boston.  So it’s times like these when I crave something hearty.  Warm and filling, I modified this recipe from the Latin cookbook Viva Vegan! written by Terry Hope Romero of The Post Punk Kitchen fame.

Enchiladas are so versatile.  If you have corn tortillas and a robust sauce, you can whip up a delish meal with whatever you happen to have in your fridge or pantry.  While I enjoy baking, I adore cooking for the versatility.  An art form, cooking allows you to express yourself…there are no rules so don’t worry about making mistakes…go wild!  As I had some left-over zucchini lying around, I tossed those in, along with some black beans, bell peppers, corn and olives.  If you like your dishes spicy, be sure to add a couple of jalapeno peppers while you’re sautéing the veggies.

The fresh homemade tomato sauce (also from the fab and adorable Romero’s book), with aromatic oregano and cumin, truly gives this dish so much Latin flavor.  I also sprinkled Daiya vegan cheese on top before baking.  I know, I know…I keep singing Daiya’s praises.  But if you’re a vegan or lactose intolerant, you seriously need to try this stuff…it will change your life (I’m not kidding!).  A scrumptious meal, you and your family or friends will devour these enchiladas.

Zucchini & Black Bean Enchiladas

12 corn tortillas
2 tablespoons olive oil
4 cloves garlic, minced
2 cups zucchini, chopped
1 cup yellow onion, diced
1 cup vegetable broth
1/2 cup black beans, canned & drained
1/2 cup yellow, red and green bell peppers, diced
1/2 cup corn, canned
1/2 cup black olives, diced
1/4 cup Daiya vegan cheese (optional)
2 jalapeno peppers, chopped (optional)
2 teaspoons oregano
1 teaspoon cumin
1/2 teaspoon salt
Pepper to taste
Simple Latin Tomato Sauce (see below for recipe)

Directions:

Preheat oven to 375 degrees F.

In a large skillet, heat oil and garlic on medium heat.  Fry for 30 seconds.  Then add chili peppers (if using), onions, oregano and cumin and fry for for 5 minutes, stirring occasionally, or until the onion turns translucent.  Add vegetable broth, zucchini and bell peppers.  Simmer for approximately 10 minutes.  Add corn, olives and salt.  Add pepper to taste.  Cook down until most of liquid is reduced.  Remove from heat and set aside.

In another skillet,  on medium heat, warm one tortilla at a time on each side.  This helps to make tortillas pliable.  Place tortilla on a plate.  Add spoonful of tomato sauce to middle of tortilla in a vertical line.  Add one ladle’s worth or large spoonful of veggie filling.  Roll tortilla from one end to the other.  Then place rolled tortilla seam side down in casserole dish.  Continue in this manner until all tortillas are rolled.

Pour tomato sauce to cover enchiladas completely.  Sprinkle cheese on top down the middle (if using).  Cover casserole dish with aluminum foil.  Bake for 15 minutes.  Remove foil and bake for another 10-15 minutes.  Let enchiladas cool for 5 minutes before serving.

Serves 4-6

Simple Latin Tomato Sauce

2 15-ounce cans of diced tomatoes
2 tablespoons olive oil
6 cloves garlic, minced
1/2 cup vegetable broth
1/4 cup yellow onion, diced
2 tablespoons lime juice
3 teaspoons oregano
1 teaspoon cumin
1 teaspoon salt
Pepper to taste

Directions:

In a medium-sized saucepan, heat oil and garlic on medium heat.  Fry for 30 seconds.  Add the onion and fry for 5 minutes, stirring occasionally until onions golden and translucent.  Then add oregano and cumin and fry for another 30 seconds.  Add vegetable broth and simmer for 1 minute.  Add tomatoes, simmer for 10 minutes.  Add lime juice, salt and pepper.  Remove from heat and set aside.  Puree if desired.

Yields about 4 cups