Too Much Zucchini? Try Enchiladas.

If you maintain a garden during the summer and happen to have made the decision to plant a few zucchini plants, then chances are it is coming in faster than you can handle. Or, perhaps you know or work with someone who keeps giving it to you ... either way, after frying it and using it in a few sautees you may feel like you're running out of options.

But alas -- there is a host of things that can be done with the tenacious zucchini, from pizza to calzones to pickling to pastas to veggie sandwiches.

Below illustrates is a great and simple way to enjoy them in enchiladas. As always, adjust portions as needed -- this will made about eight enchiladas.



INGREDIENTS

- 1 package flour or whole wheat tortillas, soft taco size (burrito tend to be too large, giving you an excess of bread)
- 1 or 2 medium zucchini, cubed
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup black beans (drained)
- 1 avocado, cubed
- 1/2 cup chopped cilantro
- Salsa verde

It's summertime and it's hot, so get a damn cold drink and preheat the oven to 425. Then, get a shallow baking dish and lightly coat it with olive oil to prevent sticking. Then, place a small amount (a 1/2 cup or so) of the salsa verde on the bottom of the pan, spreading it around.

Prep vegetables, keeping each separate. Remove tortillas from package, plate and heat in a microwave for 20-30 seconds, until they are warm and pliable (you could also use an oven or grill, just make sure you wrap them in foil if you do so to prevent hardening or burning).

Next, fill each tortilla by adding small amounts of cheese, onion, beans, zucchini and avocado. It's usually good to start with cheese and onion on the bottom, then add the rest of the ingredients except salsa and cilantro. Eyeball your portions, giving a decent amount of filling but taking care not to overfill the tortillas, as they will tear when you fold them.

Roll each tortilla by first folding the edges and then rolling it up so that the filling is trapped inside. Place each side-by-side in baking dish. When they are all in, top with salsa verde and shredded cheddar as shown below.

Place in the oven and bake for about 20-25 minutes. Check periodically to make sure the tortillas start to become crispy but not burnt or hard. When finished, remove and let stand for 5 minutes.

Top them with chopped cilantro and serve with sour cream, hot sauce and perhaps some arugula or pea shoots (yes, try some different greens for a change).

Today's music: The Mars Volta

Technology: put down that smart phone and go outside. Go to the pool. Ride a bike. Do some yard work. Grill out. Or at least sit under an umbrella with a drink and enjoy the summer. If it's too hot outside, go in and cook something!