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
Print Friendly Recipe
- 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:
Classic Vegan Nachos
Tex-Mex Taco Salad
Quinoa Salad Tacos
This week, I celebrated the start of my favorite season with some delicious classics:
Applesauce and Apple Butter – So much more depth of flavor when simmered in the slow cooker instead of on the stove! This batch definitely won’t last long.
Zucchini Bread Granola – more like cereal in texture than granola, but oh my, delicious!
Apple Cinnamon Oatmeal.
Mushroom Risotto – maybe even better than this version. As much as I hate fake food, the smoky flavor of the faux bacon made this dish.
Roasted Fall Vegetables. Hands down, the best way to eat almost any vegetable.
I found canned pumpkin at Sprouts last week, but it was way too expensive. Waiting for demand to go up and cost to go down to start on the pumpkin goodies. Hopefully in the next couple weeks, now that FALL is here, and it is almost October!
This week I’m cooking from the Moosewood Restaurant New Classics cookbook, and already I am impressed! The Moosewood Restaurant is a famous vegetarian restaurant in New York, and I decided to check it out after hearing it referred to many times. I am definitely looking forward to meals this week after the baking success I had this weekend!
After my long runs on Saturdays, I always make a Green Monster for the protein and sugars, but I also crave baked goods. I guess burning 800+ calories before breakfast will do that! This week, I decided to try a recipe for Apple-Zucchini muffins solely because it seemed easy for me to vegan-ize and it was an intriguing combo of ingredients for me. Apples and zucchini? But oh boy, does it work! And these were a perfectly delicious balance to my dinosaur kale green monster for a post-run breakfast. (Yes, dinosaur kale – delicious and packed with nutrients – try it!)
Apple Zucchini Muffins
Adapted from Moosewood Restaurant New Classics by the Moosewood Collective authors
- 1 1/2 c whole wheat pastry flour
- 1/2 c oat bran
- 2 1/2 tsp baking powder, divided
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 single container vanilla soy yogurt (or plain yogurt + 1 tsp vanilla)
- 3/4 c brown sugar (or sucanat)
- 1 c grated zucchini (do not squeeze water out but let sit while mixing rest of ingredients and drain excess water before mixing in)
- 1 c peeled and diced apple ( I used 2 small pink lady apples)
- 1/4 c plain applesauce
- 1 tsp white wine vinegar
- 1 T filtered water
- Mix flour, oat bran, 1 1/2 tsp baking powder, baking soda, salt, and cinnamon together.
- In the bowl of a stand mixer, beat the applesauce, 1 tsp baking powder, vinegar, and water until it looks like beaten egg whites. Add yogurt and sugar and beat well.
- Slowly add dry ingredients to wet until batter forms.
- Fold in zucchini and apples with a spatula.
- Pour into prepared muffin tins until almost full. This recipe should make 12-16 muffins.
- Bake at 350 for 25 minutes or until a toothpick comes out clean.
Serve hot or store in airtight container.
After breakfast, I proceeded to make 2 maple-oatmeal pecan pies for a friend’s thanksgiving lunch.
7.5 miles, muffins, monsters, and maple pie all before noon! It felt great being so productive, so then I spent the evening with cakes and cookies. More on that to come 🙂