Succotash Enchiladas

Prep: 40 minutes Cook: 45 minutes Makes: 10 enchiladas

A recipe from Dove’s Luncheonette.

Enchilada sauce:

5 dried guajillo chiles

5 dried New Mexico chiles

1 dried ancho chile

1 dried pasilla chile

1 tablespoon olive oil

1 onion, sliced

4 cloves garlic, sliced

Pinch each: black pepper, cumin,

coriander

1 can (14.5 ounces) chopped tomato Sugar, salt

Succotash:

2 tablespoons vegetable oil 1⁄4 cup diced white onion

1 clove garlic, sliced

1 cup corn kernels

1 cup chopped blanched green beans 1 cup diced mixed summer squash 1 tablespoon pasilla chile flakes (grind your own from a pasilla chile) 1⁄2 cup diced tomato

2 tablespoons each, shredded: queso

fresco, queso oaxaca

Corn tortillas

Chopped cilantro, chopped green onion, grated cheese, toasted pepitas For the enchilada sauce, remove stems and seeds from the chiles; toast in a dry skillet over medium heat, until chiles turn shiny and you see a wisp of smoke. Transfer chiles to a bowl. Return skillet to heat; add 1 tablespoon oil and the onion and garlic. Cook until softened, 5 minutes. Add the chiles, black pepper, cumin and coriander. Stir in the tomatoes with their juice, adding water if needed to almost cover the chiles. Cook until chiles are soft, about 15 minutes. Strain, reserving the liquid; puree the chile mixture in a food processor, adding the liquid back in as needed to get a sauce consistency. Adjust flavor with sugar and salt as needed. Set aside.

For the succotash, heat oil in a skillet over medium-high heat. Cook the garlic and onion until softened, 5 minutes. Add the corn, green beans and summer squash. Season with chile flakes and salt; add the tomato. Cook until vegetables are crisp-tender, 5-10 minutes. Remove from heat; fold in grated cheeses.

Spoon the mixture into tortillas. Roll the tortillas around the filling; place seam-side down in a baking dish that fits them snuggly. Top tortillas with the enchilada sauce. Bake in a 375-degree oven until the sauce forms a little glaze on top, 10 to 15 minutes. Remove tortillas from the oven; serve with the cilantro, green onion, pepitas and more grated cheese.

Nutrition information per serving:

180 calories, 8 g fat, 1 g saturated fat, 2 mg cholesterol, 26 g carbohydrates, 2 g sugar, 4 g protein, 134 mg sodium, 6 g fiber