Green Cabbage, Zucchini, Rainbow Chard, Maui Onion and Cilantro

2 Jul

I must need a vacation, because in every farm box I’m discovering sunny Mexico. Only a few weeks ago, I turned cauliflower, broccoli and collard greens into tasty little soft tacos, throwing the veggies into a skillet with some onion and garlic, and cooking them until they were tender but crisp. I spiced the mixture up with a minced chipotle pepper and the adobo sauce that they are packed in the can with, toasty cumin and black beans. Then I tucked them into my favorite Trader Joe’s tortilla, which combines wheat flour and stone ground cornmeal, giving them a pillow-soft texture with a nice chew. I topped them off with a little sour cream I infused with lime zest and juice, then I ate them before I could even take a picture!

My giant jar of cumin and favorite salsa verde for enchiladas.

I have been so enamored with Mexican flavors lately that my friend, Suzy, who works for a spice distributor, gave me a giant container of cumin. It shouldn’t take me long to use it, since every couple of weeks, I make Farm Box Veggie Enchiladas, filling them with vegetables that I’ve sautéed with cumin, coriander and my (up to this point) secret sauce. I’d love to tell you that I tired over a batch of homemade roasted tomatillo salsa, but there’s no need to when I can throw these super-delicious enchiladas together on the fly.

You can use all sorts of vegetables in this dish, from firm carrots or radishes, to quicker cooking greens. The key is to add the veggies to the saute pan in different stages, hard varieties go in first, soft varieties are quickly cooked at the end. You’ll also want to use a good quality cheese, such as a fontina and aged cheddar blend, and great tortillas that are kissed on an open flame until slightly charred.

Farm Box Veggie Enchiladas

Serves 6

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1 tablespoon ground cumin

2 teaspoons ground coriander

6 cups of assorted seasonal vegetables, diced

Salt and pepper

1 16-ounce jar tomatillo salsa

2 cups grated cheese

1/2 cup toasted pepitas

12 corn tortillas

Sour cream, lime crema (sour cream mixed with lime zest and lime juice) or avocado slices

In a large skillet, heat olive oil over medium high heat. Add onion, garlic, cumin and coriander, cooking until golden brown. Add vegetables, in stages if needed, first cooking the firm vegetables, then adding the softer vegetables. Cook until slightly softened but still crisp, about 10 minutes. Season with salt and pepper, and remove from heat. Cool the vegetable mixture to room temperature, then add in 1/2 of the tomatillo salsa, 1 cup of cheese and pepitas. Stir to combine.

Heat the oven to 350 degrees, and prepare a casserole dish (11″ x 7″) with two tablespoons of tomatillo salsa spread around the bottom. Turn on a gas burner, and place a tortilla on the open flame. Cook until slightly charred, about 30 seconds, then flip over, using tongs, and cook for an additional 30 seconds. Add 3-4 heaping tablespoons of the vegetable mixture to the center of the tortilla, wrap the sides around the mixture, then place in the casserole dish, seam side down. Continue to toast and fill the tortillas, nestling them closely in the dish until all are filled and folded. You may have additional mixture left over, which can be sprinkled on top of the tortillas. Pour the remaining tomatillo salsa over the top and sprinkle the remaining cheese.

Put the enchiladas in the oven and bake until cheese is melted, browned and bubbling, about 30 minutes. Cool slightly, then cut and serve. You could top the enchiladas with sour cream, lime crema or avocado slices if you wish!

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One Response to “Green Cabbage, Zucchini, Rainbow Chard, Maui Onion and Cilantro”

  1. Mary Ariola July 2, 2012 at 6:50 pm #

    Yum! Can’t wait to try this Latin version of an Italian vegetal Misto! (Meatless Fridays of yore!)

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