As much as I love Tex-mex, I have to say that true Mexican food is nothing like Americanized Mexican dishes. After eating a delicious authentic Mexican meal at Frontera Grill in Chicago, I feel completely different about the Tex-mex I have come to love. We could hardly understand the menu, even though it was in English, it had so many authentic ingredients on it. The number one thing I learned: you do not need chips in order to enjoy guacamole. Jicama is a much better substitute. If you’re ever in Chicago, you must check out Frontera Grill.
My opinions about Mexican food, whether authentic or Texan, have changed dramatically over the past few years. Before I moved to Texas, mild salsa was too spicy. I only ate cheese quesadillas when we went to Mexican restaurants. Now, after living here for 5+ years, I am obsessed with salsa. And guacamole. You kind of have to be in order to live down here. Mexican food is ingrained into the culture, especially in Austin. So, to celebrate Cinco de Mayo yesterday, I have yet another Mexican recipe for you. And while these are by no means authentic enchiladas, they are a healthy and delicious vegan version. You won’t even miss the cheese.
Black Bean and Zucchini Enchiladas
- 1 medium zucchini
- 1/2 white onion
- 1/2 c frozen corn
- 1 c black beans
- 1 T Penzey’s Arizona seasoning, or chili powder
- 1 lime
- 4 tortillas
- 1 c salsa
- 1 c unsalted, roasted cashews
- 1/4 c nutritional yeast
- 1 tsp dried cilantro
- 1/4 – 1/2 c water
- guacamole, to serve
- Preheat oven to 350. Spread a spoonful of salsa into bottom of 8″ square baking dish and set aside.
- Optional: Blend cashews, nutritional yeast, cilantro and water, adding just enough water to make creamy but not runny. You may have to blend for a while to completely process the cashews. Set aside.
- Heat a skillet over medium heat. Drizzle a little oil to coat pan.
- Dice onion and zucchini. Add to skillet and saute until slightly translucent, about 5 minutes.
- Add beans, corn, and Arizona seasoning, or chili powder. Stir to combine and saute until cooked through. (Roughly mash half the beans with 1/4 c salsa before adding to skillet if prefer a smoother filling).
- Juice the lime and stir into vegetable mixture.
- Place a spoonful or two of mixture into each of the tortillas. Roll and place seam side down in prepared baking dish.
- Lightly spoon cashew sauce over tortillas. Cover with remaining salsa. Bake for 10-15 minutes, until tortillas are heated through and soft.
- Serve with guacamole.
Other Tex-Mex favorites: