Vegetable Enchilada Ravioli

Confused?

When I told Nate that I was making this for dinner last night he looked at me with nothing but pure, unadulterated fear in his eyes.  He didn’t know what to do, what to expect.

 

It was touch-and-go there for a few minutes guys.  But I promise, as crazy as these sound they’re delicious and you WILL love them.  Promise.

Remember a few weeks ago when I faced my fears and made wontons for the first time?  And they came out delicious and heavenly and I am now craving mini eggrolls at 6AM talking about it?  Yeah, I had some leftover and on a whim decided to see if I could press them together to make ravioli.  Problem is I was craving enchiladas too and, well, if I’m being honest didn’t really have a lot of dinner options happening last night.

 

Waiting til the last minute to decide dinner is fun!

I did know that I had a can of black beans, some frozen corn, and a zucchini though.  And I knew that I could make my own enchilada sauce.  And I knew that if I posted this then it might make people go, “Hmmmmmm…”.  So there you have it:  my train of thought.  Just what you wanted, I know.

 

If I’m being real here I was a little scared too, but I figured it couldn’t taste bad.  All I have to say is that some risks were made to be taken.  Trust me here, you want these tonight.

VEGETABLE ENCHILADA RAVIOLI

• 1 package of wontons wrappers, 48-count
• 1 can (10-ish oz) black beans, drained (you can also skip a step and just use refried black beans if you’re in a rush)
• 2 cloves garlic
• 1 large zucchini
• 1/2 cup corn (I used frozen but this time of year fresh is best if you have it!)
• 1 cup shredded Monterey Jack cheese (cheddar is great too)
• 1 tsp chili powder
• salt and pepper to taste
• enchilada sauce (store-bought or homemade), heated up

In a food processor combine the beans, garlic, salt, pepper, cheese, and chili powder until it reaches a bean-dip consistency (as in a few chunks are good).  Grate the zucchini and squeeze as much of the water out by hand if you can.  Add the bean mixture, zucchini, and corn to a bowl and mix well.  Lay out the wonton wrappers and place 1 Tbsp of the bean mixture in the middle of half of the wontons.  Wet all 4 sides of all wrappers, then place one non-filled wrapper on a filled one and press all of the air out as you press all of the edges together.  Repeat until they’re all done.  Boil for 2-3 minutes on each side in salted water.  Remove from water and smother with enchilada sauce and a little more cheese if you like.

 

DEVOUR.

I know it’s weird, but mixing food groups (i.e. Italian and Mexican) can be totally rewarding.  I’m off to dream about lunch when I’ll be devouring the leftovers!