Zucchini Tomatillo Enchiladas

My neighbor Pierre taught us this recipe. It's easy, yummy, and plant-based (unless you want some cheese). I photographed the steps so I would remember how to make it.  Enjoy!

You will need

4 yellow or zucchini squash
10 tomatillos
1-2 cloves fresh garlic
1/2 bunch cilantro
4-8 corn tortillas
1 jalapeño (unless you're not a spice person)


1. Chop the squash/zucchini and cook it in a pan on medium heat.  You don't need oil.

2. "Unwrap" and boil the tomatillos with the jalapeño

3. After 10 or so minutes, peel the garlic and wash the cilantro.  Blend tomatillos, jalapeño, garlic, and cilantro together.  You can add a little water if you want thinner sauce.  

4. By now the zucchini should be soft.  Once it has reached the firmness/softness you desire, add the sauce.  

5. Warm the corn tortillas in a pan.  You also don't need oil for this part.  Set them into the sauce to get them nice and wet.  Roll up the tortilla with the sauce-mixture inside.  You might need a spatula to help you fold them.  

6. Drizzle the rest of the sauce on top.  Serve with sliced avocados or beans.  

Yum!  Thanks, Pierre.