Huevos Rancheros Enchiladas
Inspired by Vegetarian Times October 2013 issue
Ingredients
- olive oil
- 1 small zucchini, chopped (about 1 cup)
- 1/2 cup chopped red bell pepper
- kosher salt and freshly ground pepper, to taste
- 8 farm fresh eggs
- 3 tablespoons water
- 1/4 teaspoon paprika
- 1 cup leftover [aflink u="http://www.beardandbonnet.com/fast-smokey-black-beans/"]smokey black beans[/aflink], drained
- 1 cup leftover rice, any kind will work, but [aflink u="http://www.beardandbonnet.com/rice-infused-with-heirloom-chile-powdergluten-free-vegan/"]I use this one[/aflink].
- 1 cup prepared salsa, we like [aflink u="http://www.beardandbonnet.com/roasted-tomatillo-salsa/"]tomatillo[/aflink] salsa
- 1/2 - 1 cup pepper jack cheese, depending on how cheesy you like it. Dairy free cheese also works great!
- To garnish: fresh chopped cilantro and [aflink u="http://www.beardandbonnet.com/small-batch-pickles-vegan-and-gluten-free/"]pickled peppers[/aflink]
Instructions
- Preheat the oven to 450°F and line a baking sheet with unbleached parchment paper. Toss the zucchini and red bell pepper with 1 tablespoon of olive oil, and salt and pepper to taste. Roast in the oven for 15-20 minutes until almost cooked through. The zucchini should be soft with a firm bite in the center. Reduce the oven temperature to 350°F.
- While the veggies are roasting whisk the eggs, water, and paprika in a bowl. Season with salt and pepper to taste if desired. Heat an 8-inch non-stick skillet coated with olive oil over medium heat. Pour a 1/4 cup of the egg mixture into the skillet, and swirl the pan to coat the bottom evenly. Much like you would if making a crepe. Cook for about 2-3 minutes until the egg is firm in the center and remove yo a paper towel lined plate. Repeat the process to make 10-12 egg crepes. *The first 2 for me are usually throwaways, AKA: doggie treats, much like pancakes around here my mojo doesn't kick in until after the first couple of tries.
- When the vegetables are done roasting toss them with the leftover rice and beans along with 1/4 cup of the prepared salsa.
- To assemble; roll 1/4 cup filling into each egg crepe, and place seam side down in a medium sized baking dish that has been brushed with olive oil. Repeat this step until you have used all of the filling or all of the crepes, whichever comes first.(My kids like to gobble up any unstuffed egg crepes immediately!) Pour the remaining 3/4 cup prepared salsa down the center of the enchiladas, and top with cheese. Bake in the oven at 350°F for about 15 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. *I crank the oven to broil for the last 2 minutes to make the cheese all brown and toasty.
- To serve; top with chopped cilantro and pickled peppers if desired.
