Very Veggie

With summer’s produce looking irresistibly fresh and juicy at the market last week and bathing suit season in full swing, I figured there was no time like the present to pull out my secret, Tex-Mex cravings-busting weapon—delicious veggie enchiladas with a sweet and spicy salsa. If you can’t find fresh tomatillos, it’s fine to substitute canned, or start with jarred green salsa and perk it up with the remaining ingredients (although depending on the heat, you may want to skip the jalapeno).

It’s hard to believe it, but, compared to traditional enchiladas, there’s practically no cheese in my version. Instead of using the dairy to “bond” the ingredients together inside the tortillas, the lentil/spinach/stock combination forms a nice, thick glue that’s way more heart and waist-line healthy. Even if you’re a die hard cheese and meat fan, give these a shot. You can still have sour cream!

Potato and Lentil Enchiladas with Zucchini and Tomatillo Salsa
Serves 4

Enchiladas
olive oil spray
½ sweet onion, thinly sliced
2 small red or yellow skinned potatoes, cut into cubes (about 1 ½ cups)
4 baby bella mushrooms, sliced
2 cloves garlic, minced
3 c. vegetable stock
½ c. Turkish red lentils
1 tsp. dried oregano
½ tsp. red pepper flakes
2 c. fresh baby spinach
10 flour tortillas, warmed
1 c. shredded jack or cheddar cheese
sour cream for serving (optional)

Coat a 9x13 casserole dish with the olive oil spray and set aside.

Coat a large, deep saucepan with the olive oil spray. Over medium heat, sweat the onion for 5 minutes. Add the potatoes, mushrooms and garlic and sauté for 10 minutes. Add the stock to deglaze the pan, scraping up any bits from the bottom with a wooden spoon. Add the lentils, oregano and red pepper flakes and raise heat until mixture is simmering. Reduce heat to medium and cook, stirring frequently, 25 minutes or until most of the liquid has reduced out. Remove from heat and fold in the spinach leaves, stirring until wilted.

Preheat the oven to 425 degrees. Place two spoonfuls of the potato mixture in a tortilla, tuck the sides in and roll up. Place seam-side down in the casserole dish. Repeat until all tortillas are filled, then sprinkle cheese over the top and bake until cheese is bubbly, about 15 minutes. Remove from oven and let rest for 2-3 minutes.

Transfer two or three of the enchiladas to each plate and spoon salsa over, then top with the sour cream, if using. Serve immediately.

Zucchini and Tomatillo Salsa
1 tbsp. extra-virgin olive oil
1 small zucchini, diced
½ c. fresh corn kernels
1 jalapeno pepper, seeded and roughly chopped
2 scallions, cut into 1-inch pieces
1 sweet onion, cut into large pieces
1 clove garlic, peeled and cut in half
6 tomatillos, husks removed and roughly chopped
1 lime, juiced
1/3 c. fresh cilantro leaves
sea salt and black pepper to taste

In a small pan over medium heat, add the olive oil. Add the zucchini and sauté until softened, about 3 minutes. Add the corn kernels and sauté 3 minutes more. Remove from heat and set aside.

In a food processor or blender, combine the jalapeno, scallions, onion, garlic, tomatillos, lime juice and cilantro. Pulse to get the mixture to begin combining, then let the motor run until all large pieces are broken up. Season to taste with salt and pepper.

In a medium bowl, combine the salsa and the zucchini and corn. Stir to combine.