HEALTHY LIFESTYLE CELEBRATING WWhhiittee BeBeaann ZZuucccchhiinnii aanndd CCoorrnn EEnncchhiillaaddaass Hispanic Heritage wwiitthh CCiillaannttrroo SSeerrrraannoo SSaauuccee By Nissa Pierson his budget-friendly recipe combines the vibrant 昀氀avors of Hispanic cuisine with an abundance of fresh, healthy produce. 吀栀e white bean zucchini and corn enchiladas with cilantro serrano sauce it’s easy to make and kid-friendly, perfect for back-to-school time. TRellenas de las verduras del 昀椀nal del verano que hacen una bonita transición al otoño, los frijoles blancos repletos de proteínas crean un sustan- cioso relleno vegetariano, mientras que el calabacín, el maíz y los tomates cherry capturan los transitorios sabores del verano para las noches tibias o frías. Las enchiladas se cubren con una sabrosa salsa de cilantro serrano, que añade un agradable toque picante al plato. Recipe for 10 - 12 Small Enchiladas For the zucchini and corn • 1 ½ teaspoon of cumin 昀椀lling: • 1teaspoon of smoked paprika • 1 tablespoon of butter •1teaspoon of ancho chili powder • 1 tablespoon of olive oil • 1 teaspoon of salt • ½ yellow onion, chopped 昀椀ne • 1 ½ cups of cooked white beans • 2 cloves garlic, chopped 昀椀ne • Big handful of baby spinach, chopped • 1 Poblano or Anaheim chili pepper, seeds 昀椀ne (optional) and stems removed, chopped 昀椀ne • 8-12 corn/昀氀our mix tortillas • 1 zucchini, chopped 昀椀ne • ½ cup grated Monterrey Jack cheese • 1 cobb of corn, corn niblets cut off or crumbled cotija – plus another ¼ cup • 6-8 cherry tomatoes chopped 昀椀ne for the top Para la salsa: • ¼ cup of olive oil or avocado oil • 1 bunch of cilantros, chopped (use up • Juice of 2 limes to the last 2-3 inches of stem) • 1 cup of hot water • 1 Serrano chili pepper, deseeded • ½ teaspoons of salt • ¼ cup yellow onion, chopped • 1 clove of garlic Instructions 1. Heat the butter and oil in a sauté pan all the juices. over medium-high heat. Add the onions, 4. Preheat the oven to 375˚ F. Lightly garlic, and green chilies, cooking until grease a baking dish and spread a bit of the onions are translucent. sauce on the bottom. 2. Reduce the heat to medium, add 5. To assemble the enchiladas, pour the zucchini and corn, and sauté for ½ cup of sauce onto a plate. Coat each 2-3 minutes. Add the chopped cherry tortilla with sauce, 昀椀ll with the vegetable tomatoes, salt, cumin, and smoked mixture, and roll up. paprika, cooking for 3-4 minutes until 6. Place seam side down in the baking the tomatoes cook down and the dish. Repeat with all tortillas. Pour the vegetables are tender. remaining sauce over the enchiladas, 3. Remove from heat and mix with sprinkle with cheese, and bake for 25 cooked beans, spinach, and cheese, minutes until hot, crispy, and the sauce gently mashing until the beans absorb is set. 8888 SSEEPPTTIIEEMBRMBREE//OOCCTTUUBRBREE 2 2002244 AABBAASSTOTO..CCOOMM