Zucchini-Portabella Enchiladas with Mole Sauce

From An Opera Singer in the Kitchen

We had a great Sunday at church this past week after a beautiful sunny weekend. I had signed up for nursery help so I took care of a little boy while his mom taught Sunday School. I always see it is as a challenge when a mother drops her child off and the child just starts crying bloody murder. How long will it take him to stop crying? Will I start crying with him? Ha ha ha, well I do not have children of my own yet, but I think I will continue asking myself these questions WHEN I have kids. Anyway, I coerced the little guy to build a railroad with Lego's and that was the end of the crying: 5 minutes! Not too bad I'd say. :)

After nursery and service, Ryan and I headed home and placed an apron over my Sunday clothes and started the meal. I usually feel like Sundays call for leftovers so I do not have to slave in the kitchen, but I have been taking every opportunity to whip up something quick and healthy. My refrigerator has been looking pretty bare but I was not going to let that scare me. Before I left for church, I took out a red mole sauce I made back in November. Yes, I did say November, but it was perfectly fine after it had defrosted. Believe me! Delicious!

I took some Baby Bella mushrooms and zucchini and diced them a 1/2 inch thick and added them to some sauteed onions and garlic. Since the sauce was already semi-spicy and full of flavor I left the veggies alone. NO regrets after taking a bite because the sauce is savory on its own.

From An Opera Singer in the Kitchen

I know that most restaurants serve their enchiladas with flour tortillas but if you want an authentic dish you must use corn tortillas. Corn tortillas are healthier, tastier, and more digestible. I accompanied the enchiladas with a green salad with avocado and lime vinaigrette, which soothed the tongue after taking several bites of this dish. Even though Ryan prefers beef with his enchiladas, he enjoyed them and thanked me for a lovely lunch.

After I picked up around the house, we took a Sunday nap, which meant I did not sleep a wink! I had too much energy so concentrated on doing things around the house before we had to get ready to head out for Ryan's concert for the First Sunday of Lent. MSU chorale performed Palestrina's Pope Marcellus Mass at a beautiful cathedral in Downtown Lansing. Every time we drive into Lansing it seems like we are in a complete different city, far away from ours. It just happens that we hardly ever have anything to do in that part of the city so it is nice to find a nice venue for a great concert.

After the concert, several of the chorale members went out to The Tap Room that is owned by Dusty's Cellar. Anyone remember this name? Yes. I wrote a review describing how the restaurant had only ONE vegetarian option. Well, we happened to go to the pub that this company owns and we had a great dinner!

They had a Garden burger option, so I ordered that with sauteed mushrooms and onions along with some of their yummy fries. I split the fries with a girlfriend and she split her salad with me. Besides it being way too much food, the meal redeemed my bad experience at their finer restaurant. I also tried a beer sampler on tap consisting of 3-8oz beer of my choice. I am not a beer drinker, but since moving to Michigan Ryan and I find that there are many microbreweries around so why not support our local businesses? :) Great excuse!

SO this ends our great weekend. Enjoy this delicious enchilada recipe!


Zucchini-Portabella Enchiladas with Mole Sauce

makes 10 enchiladas (for 2 people)

2 Tbsp Olive Oil
1 zucchini, diced in 1/2 inch cubes
4 baby portabella mushrooms, diced
1 onion, diced
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder

2 cups red mole sauce (see recipe)
10 corn tortillas
Pepitas (Pumpkin seeds) or Sunflower seeds

Warm sauce over medium low heat.

Heat olive oil in large skillet over medium heat.

Add onions and garlic and fry for 5 minutes. Add mushrooms and zucchini and cook for another 5-7 minutes.

You do not want to overcook these vegetables, so that you will not have a mushy filling.

Warm tortillas in microwave for 40 seconds.

Add one Teaspoon of sauce in one tortilla and 1 1/2 Tablespoon of the veggie filling. Roll the tortilla together and place on a plate. Repeat with the rest of the tortillas and filling.

From An Opera Singer in the Kitchen

Pour 1/2 to 3/4 cup of sauce over the 4 to 5 enchiladas and sprinkle with pepitas or sunflowers seeds.