Simple Green Smoothiesのインスタグラム(simplegreensmoothies) - 8月5日 09時11分

#DinnerRecipeOfTheDay

VEGGIE ENCHILADA STACKS |SERVES FOUR
PREP + COOK TIME = 25 MINUTES

16 ounce jar thick green salsa (mild or medium)
12 corn tostadas
3 tablespoons olive oil, divided
1 yellow onion, diced
1/2 cup diced red bell pepper
Sea salt, to taste
2 garlic cloves, minced
1 small zucchini, diced
1/2 cup corn (fresh or frozen)
8 ounces cremini mushrooms, sliced
2 cups shredded Monterey Jack cheese
Fresh cilantro, for garnish

DIRECTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and brush it with a small amount of olive oil.

2. Heat a very large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it heat for 15-30 seconds, until shimmering. Add the onion and bell pepper. Season well with sea salt. Cook, stirring frequently, lowering the heat if necessary, until the onions start to soften and turn translucent about 4 minutes. Add the garlic and cook for 30-60 seconds, then add the zucchini and corn. Continue cooking until the veggies are just tender about 3 minutes more. Transfer to a bowl.

3. Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms and cook, stirring often, until they start to brown, about 6 minutes. Add a little water, if needed, to prevent them from sticking. Add all the vegetables back to the pan and stir well. Remove from heat, but keep them warm until you’re ready to assemble the stacks.

4. To assemble – arrange four of the tostadas on the lined baking sheet. Top each one with about 1/3 cup of the vegetable mixture, 1-2 tablespoons of the green salsa, followed by 2 tablespoons shredded cheese. Repeat with another tostada, ⅓ cup vegetables, 1-2 tablespoons green salsa, and 2 tablespoons shredded cheese. Place the remaining tostadas on top of the stacks and drizzle each one with 2 tablespoons of the green salsa and 1/4 cup of the remaining shredded cheese.

5. Bake for 15-20 minutes, or until cheese has melted and the edges of the stacks are golden brown. Garnish with fresh cilantro and serve.

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