Vegetarian Enchiladas

These "cheese-less" enchiladas will make a believer out of you!  You do not need meat or cheese to make a satisfying and delicious meal.


1 onion, chopped
2 cloves of garlic, chopped
1 jalapeno, seeded and chopped
1 large, or 2 small zucchinis, chopped
2 cups, peeled, cubed and steamed or roasted butternut squash (optional, but really worth the effort)
2 cans of black beans
1-2 ears of corn, cut off the cob (if out of season, you can use frozen, just thaw before cooking)
1 bell pepper, chopped
1-2 Tbsp cumin
2-3 tsp corriander
1/4 tsp chipotle chili powder
s/p
20 oz salsa verde ( I use 1 1/2 small jars from Trader Joes)
tortillas (spelt or whole wheat are good options)
skim milk mexican cheese blend (optional, I left it out completely, and it was delish)
cilantro
salsa of your choice (fresh is best!)

Preheat oven to 350.

In a large (cast iron) skillet, heat 2 Tbsp of olive oil over medium heat.  Add in onions, garlic and jalapeno.  Saute for 5 minutes.  Add the rest of the veggies, spices and s/p and cook for another 5-10 minutes.  Check for seasoning and add more if needed.

Pour enough salsa verde just to cover the bottom of a 9x13 baking dish.  Layer tortillas in the dish and top with 1/3 of the veggie mixture.  Drizzle more salsa verde over that layer, top with more tortillas.  Continue to layer; tortillas, veggies, salsa verde until you are out.  If you are using cheese, sprinkle a little  on top of each veggie layer and finish with cheese on top.  If you are omitting it, just end with veggies on top and pour remaining salsa verde and make sure to cover any bits of tortilla that are showing... otherwise they will get crispy.

Bake covered with foil for 30-40 minutes, then bake uncovered for 10 more minutes.  Let it rest for 5-10 minutes before serving.

Top with chopped cilantro and fresh salsa!