Indian squash (like zucchini, but less watery and very mild), thinly sliced 1/4 to 1/2 inch thick
1 t. cumin (i mortar and pestle this, sooo fragrant)
chile con limon, or any other latin chile powder, or concoction ie habenaro!!!
1 cupbaby bok choy , roughly chopped
1/2 an onion, chopped mediumsize
5 swiss cheese slices(Galaxy Rice milk) cut in tiny squares
1/4 cup walnuts and pecans, roughly chopped
5 scallions, chopped--both filling and Garnish
1 roma tomato, sliced for garnish
1/2 t. garlic powder 1/2 t. onion powder
3 T. Tofutti better than sour cream
1/2 cup Trader Joes Salsa Verde
salad greens washed, dried, laced with 1 t. balsamic or wine vinegar
optional: guacamole dollops (posted here
8 X 8 square , 10 inch square 7 X !0-----all would work. I like pyrex--easy cleaning. Spray with pam before filling.
other filling ingredient ideas: olives, red peppers, quinoa, rice, couscous, green beans, etc.
How to make it
Set oven to 375. On a baking pan, spread out the squash, sprinkle
1 t. cumin and a few shakes of chile con limon,. Bake for 20 minutes, and when starting to brown, turn them over and continue in the oven for 15 minutes. Check for a bit of brown-ness, set aside to cool. (my squash really shrunk). This step can be done the day before.
To soften the corn tortillas, I put them in a microwaveable bowl, stacked, with a dampened paper towel between and on top of the tortillas. Zapped less than a minute--check for pliability/softness. Keep warm .
Filling: chop the roasted squashes , and combine in a bowl with the chopped onion, baby bok choy, the chopped "cheese", half the scallions, the garlic and onion powders., and the nuts.
.Take a warm tortilla and spoon the filling into it, rolling up, as you fill.
Drizzle the sauce over the enchiladas. Bake in preheated 350 oven for 25 minutes, and check for bubbliness, may need to add a bit more sauce, or a bit of broth, or both.
To serve buffet style, garnish the enchiladas with tomato slices, scallions scattered over the top.
Mix the salsa verde with the sour cream, I use a bit more salsa than cream (personal taste)