spicy beef and zucchini enchiladas with citrusy mango salsa____________________________Vegetarian ground beef bulks up these saucy, cheesy weeknight enchiladas.
Ingredients
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 lb vegetarian (or regular) ground beef
- 2 medium-sized zucchini
- 1 tsp cumin
- 2 cups shredded cheddar cheese
- 2 1/2 cups red enchilada sauce, homemade (see below) or store bought
- 8 corn or wheat tortillas
- cilantro and diced avocado, to serve
quick enchilada sauce
- 1 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- 1 can tomato sauce
citrus mango salsa
- 1 1/2 cups mango, diced
- 1/4 cup cilantro, finely chopped
- 2 tbsp orange juice
- 1/2 tsp orange zest
- 1 tbsp lime juice
Instructions
- Preheat oven to 400 degrees. Lightly grease an oven-friendly baking dish.
- Heat 1 tbsp olive oil in a small saucepan over medium-low heat. Toast chili powder, cumin, paprika, oregano, garlic powder, cinnamon, and a pinch of salt and pepper. Pour into the can of tomato sauce and 1/2 cup water. Warm gently as you prepare the filling.
- Dice zucchini into 1/2 inch slices. Heat 2 tbsp oil in a large skillet over medium heat. Saute onion and garlic for 2-3 minutes until fragrant. Toss in zucchini, vegetarian (or regular) ground, cumin, and a pinch of salt and pepper. Cook for 8-10 minutes until zucchini softens and beef starts to crisp. Stir in 1/2 cup enchilada sauce and 1/2 cup cheddar cheese.
- Warm tortillas in the microwave under a damp paper towel for 20 seconds, to make more pliable.
- Add 1/2 cup sauce into the bottom of the prepared baking dish. Spoon about 1/4 cup filling into the center of a tortilla. Roll as tightly as possible and set into the baking dish seam-side down. Repeat with remaining tortillas. It is okay to squish them together in the pan! Once all tortillas and filling are used, pour the remainder of the sauce evenly over the top. Sprinkle with the reserved 1 1/2 cups cheddar cheese.
- Bake 15-20 minutes until cheese melts and begins to bubble.
- While the enchiladas bake, prepare the mango salsa. Stir together mango chunks, cilantro, orange juice and zest, lime juice, and a sprinkle of salt to taste.
- Serve with mango salsa, avocado wedges, cilantro, and extra limes.