Labor Day weekend?  Ummm how’d you get here so fast?

Seems like just yesterday I was licking my lips dreaming of fresh, ripe summer tomatoes… 

Spending afternoons shopping for new summer sun dresses and poolside lounge wear… 

Lusting for weekends spent by the water and vacations spent by the shore

And now, here’s Fall, knocking at the door?!

I guess those summer dreams will have to transform themselves into visions of all-things-pumpkin, spicy mulled cider, cool weather sweaters and cozy evenings 🙂

But wait a minuteeeeeee, not so fast summer! I’m not quite done with you yet 😛

Mmmmmkay?

These enchiladas capture every flavor of summer that seems so fresh and true. 

Sweet tomatoes, zucchini and corn interlaced with tangy onion, spicy salsa, creamy garbanzo beans and Monterey Jack cheese.

Not only are they budget friendly, but they come together fast enough for you to pour a glass of wine and go sit on the patio to enjoy the last that summer has to offer…

Because really, priorities people 😉

End of Summer Enchiladas

Makes 5 enchiladas

Cooking time total 15 minutes – Baking time total 25 minutes.

The filling:

  • 1/2 onion, chopped
  • 1 zucchini, chopped
  • 1 cup frozen corn
  • 1/2 can garbanzo beans, drained & rinsed
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tblsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • sea salt & black pepper

The rest:

  • 5 whole wheat tortillas
  • 12 oz. jar salsa
  • 1 cup canned or boxed chopped tomatoes
  • 1/2 cup shredded Monterey Jack cheese

Preheat oven to 350F

Start by chopping the veggies.

Then add the zucchini and onion to a hot pan with the olive oil (medium-high heat) for 7 minutes or so. 

You’ll want the veggies to get a lovely brown to them, but stir occasionally so they don’t burn.

Next add in your corn, garbanzo beans, cumin, chili powder, sea salt and black pepper.

Cook for another 7 minutes, stirring occasionally.  The spices will really loosen up and begin release their flavor!

Smell-o-vision?

While the veggies are cooking, get the rest of the meal’s ingredients together.

This includes a jar of your favorite salsa. I really like this Trader Joe’s brand, especially for the fine price of $1.69!

Mix together the salsa and the chopped tomatoes.  I used my favorite Pomi brand chopped tomatoes, but any boxed/canned brand would work.

 

Shred the Monterery Jack cheese too.  And feel free to use as much or as little as you like!

I’m not huge on cheesy-goopey enchiladas, so mine is more of a minimalist version.  But to each their own of course! 😉

Now it’s time to start assembling:

Each whole wheat tortilla gets a portion of the veggie/bean filling (just judge so that each gets about a fifth of the total)…

A spoonful or two of shredded cheese…

And is then rolled up and placed into a baking dish large enough to hold 5 enchis.

Before placing the enchiladas into the dish, give it a quick rub of olive oil (or cooking spray) and a layer of about 1/3 of the salsa mixture too.

Once all the enchiladas are rolled up and into the dish, layer the remaining salsa mixture on top and spread around evenly.

Allow the enchiladas to sit for about 10 minutes to soak up some of the sauce and get happy.  I took this as a great time to clean up the dirty dishes 😉

Now place the enchiladas into a 350F oven (uncovered) for 15 minutes.

Remove from the oven and sprinkle with as much remaining cheese as you like, then place back into the oven for another 10 minutes.

Let them cool for a few minutes before even attempting to serve, trust me on this lol 😛

The end result:

Doughy, pillow-like enchi middle surrounded by crisp, firm tortilla edges.  Quite honestly what makes the perfect enchilada in my opinion!

I’m also not sure when I started to like using salsa vs. an enchilada sauce as the base for enchiladas, but I just can’t seem to get enough!  So, no further questions, I’m just gonna roll with it.

And even though these are technically vegetarian enchiladas, they were super hearty and I bet that even your avid meat eater could be persuaded to love them too me thinks 😛

Do tell, what summer ingredient are you going to miss the most as we move into the cooler months?

For me, it’s without a doubt fresh, ripe summer tomatoes!!!  *sigh* until next year beauties… and Lil’ Sis, I can see you rolling your eyes as you read this hahaha!! 😉

6 Comments

  1. Im never ready for summer to end! This dish is the perfect way to celebrate summers awesomeness. I will miss corn tomatoes and melon!!

  2. End of summer makes me sad 🙁 Although I do love Fall, too. I will most miss the overabundance of fresh fruits! I love apples, so looking forward to going apple picking and getting some fresh apples this Fall.

    Love the recipe!

  3. I love enchiladas – I haven’t made them in a long time either!

    What a great recipe – never thought to combine salsa with tomatoes – what a great way to make enchilada sauce!

  4. Those look faaabulous. And I love that TJ’s salsa. And I’m going to miss summer ever so dearly!

  5. Why hello Miss Fanatic, oh how I’ve missed you face and blog! 🙂

    I cannot believe summer has come and gone… this morning was a slap in the face when I walked outside! These enchiladas are the perfect hybrid… summer ingredients, but the comforting food I’m not craving as the temps keep dropping. Brr!!

  6. Those look great! I’ve never thought to make enchilada’s with garbanzo’s but I have with northern white beans and they were good. I’ll have to try your way out sometime. : )

    I’m going to miss farm fresh tomatoes from my CSA.

  7. Pingback: More Local Party Food Ideas | Fall Line Farms

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