Vegetarian Squash and Corn Enchiladas with Salad

 Vegetarian Squash and Corn Enchiladas

1 lb squash (I just used frozen and thawed it)
1/2 cup corn
Sprinkle of salt and pepper
1/4 cup yellow onion
1 peeled and minced garlic clove
12 Corn tortillas
Green enchilada sauce (12 oz can)

Mix the squash with the corn and add salt and pepper, set aside.  Heat onion and garlic until onions are translucent.  Add with the squash mixture. Layer the bottom of a 9x13 pan with green enchilada sauce.  Place a spoonful of the squash mixture into a tortilla and roll. Place in the baking dish.

Top with the sauce and bake for 15-20 minutes at 350.

When finished, serve with cotija cheese sprinkled on top.

Salad with Cilantro Honey Lime Dressing

Ingredients for Dressing:
2 tbsp Honey
1/2 cup EVOO
1/2 cup lime juice
1 tbsp cilantro
1 tsp canned jalapenos
1 peeled and minced garlic clove

Mix together and chill.
Serve over lettuce, red bell pepper, and sugared pecans.  Sprinkle cotija cheese on top.

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