Zen-chiladas:
2 cups cubed butternut squash
2 cups cubed summer squash
1 red pepper, cubed
1 cup cauliflower, cut in small pieces
1 cup sliced button mushrooms
1 cup diced red onion
1 tbsp olive oil
1/2 a large lime
1 oz beer
3/4 tsp garlic powder
1 1/2 tsp cumin powder
1/2 tsp oregano
salt and pepper to taste
2 large zucchini
12 oz enchilada sauce
~1/2 bag shredded mexican cheese (1 cup)
Citrus Cilantro Rice and beans (optional):
1 can black beans (rinsed)
1 cup tri color quinoa
1 bag 7 grain Seeds of Change
Juice of 3 lemons
1 bunch cilantro, chopped
1/8 tsp chipotle
salt and peper to taste
1/4 tsp garlic powder
Zen-chiladas:
Put the olive oil in a large pan, then add onions, cauliflower pieces, butternut squash, and summer squash. Let them cook for about 3 minutes, and then add the cumin, salt, pepper, and garlic. Toss in your mushrooms and red pepper along with the beer and the juice from the halved lime. When the vegetables are cooked to your preference or slightly under-cooked, throw the oregano over the top and remove from heat. Preheat your oven to 350 degrees F.
Take a vegetable peeler and carefully peel your zucchini the long way. While the first few strips may be thin, eventually you should produce long even sheets of zucchini. Sometimes it helps when it starts getting hard to flip over the zucchini and to try peeling from the other direction. Once you have a nice collection of zucchini strips, line up three or four strips slightly layered. Carefully spoon your cooked vegetable mix onto the layered sheet of zucchini. I've had success with two methods: you can either attempt to roll your zucchini like a carpet, or fold each side over and place another strip on top. Once rolled, place the rolled "zenchilada" in a 9x12 baking dish. Keep rolling them until your baking dish is full. Mine produced 12 enchiladas.
Pour the enchilada sauce over the top of the filled dish so that all of the enchiladas are covered. I used an enchilada verde sauce. Next, sprinkle them with the shredded cheese (about 1 cup) so that the enchiladas are evenly covered. Put them in the oven for 15-20 minutes or until the edges are golden brown and the cheese is melted! Let them cool for ~ 5 minutes and enjoy! We had ours over citrus cilantro rice and beans, so I will put that recipe below :)
Citrus Cilantro Rice and Beans:
This was a quick addition to accompany our zen-chiladas! Put 1 cup of water in a small pot with the 1 cup of quinoa and put some salt in the water. We ran out of quinoa so I used a package of Seeds of Change to beef up our portion sizes and the instructions are on the bag but you just microwave for 90 seconds. Once the quinoa and rice were done, I mixed them together with the juice of 3 lemons. I added 1 bunch of chopped cilantro to the pot, along with the spices, and then stirred in my rinsed black beans.