ZUCCHINI SALSA | GREEN ENCHILADAS TAG a friend below & SAVE this post ! RECIPE: Zucchini Salsa 2 jalapeños, stems removed, roughly chopped 2 Mexican zucchini (or regular green works too) , roughly chopped 1/2 small red onion, peeled and roughly cut into 2-3 pieces 3 garlic cloves (or 1 tsp garlic powder), peeled 1/4 cup vegetable broth or filtered water 1/2 tsp salt 3 tbsp oil 1. In a pan over medium high heat add 2-3 tbsp of oil. 2. Once hot, add jalapeños, zucchini, onion & garlic. Pan fry for 2-3 minutes on each side or until golden. *Garlic will finish first…remove from pan after 1-2 minutes* 3. Carefully transfer all ingredients to a blender along with 1/4 cup of broth or filtered water and salt. If not using whole garlic, add in garlic powder as well. Blend until smooth. For the Enchiladas 1-2 tbsp oil Corn tortillas 1/2 block of tofu 1/2 a small white or yellow onion 2-3 roasted poblano peppers, seeded and sliced 2 tbsp nutritional yeast Salt and pepper Vegan crema Avocado 1.In a pan over medium heat add 1 tbsp oil then saute onion for about 2-3 minutes. Add in the poblano peppers and saute for 2 minutes. Add in tofu, mashing with the back of your spatula or spoon. 2.Add in nutritional yeast and about 2-3 tbsp of the salsa. Mix then cook for 5-7 minutes. Season with salt and pepper. 3.Heat tortillas on a pan. You can choose to fry them in oil If you wish. Once the tortillas are ready, fill with tofu mixture, place on a plate then cover in salsa. Drizzle over crema and top with sliced avocado. #zucchini #salsa #recipe #receta #enchiladas
