Ingredients: |
Ingredients: 1 15-oz can black beans, drained and rinsed 1 tbsp. Canola oil 1 medium onion, chopped 1 red or yellow bell pepper, seeded and chopped fine 1 (8 oz) zucchini, halved lengthwise, seeded and chopped 3 cloves of garlic, minced 1.5 cups enchilada sauce 1 cup finely crumbled queso fresco 1/2 cup minced fresh cilantro 1/4 cup drained chopped canned green chilis 12 corn tortillas 1cup shredded cheddar cheese
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Directions: |
Directions:Preheat oven to 450 degrees. Transfer 1/2 of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside.
Add the oil to a large skillet and heat over medium-high heat until simmering. Add the onion and bell pepper and cook until slightly softened, about 5-7 minutes. Add the zucchini and cook until just tender, 3-5 minutes more. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.
Transfer veggie mixture to a large bowl and stir in 1/2 cup enchilada sauce, the queso fresco, cilantro and green chilis. Season with pepper and salt.
To assemble, briefly microwave the tortillas until warm and pliable., about 30 seconds. Place 1/3 cup of filling down the center of a tortilla. Tightly roll up the tortilla and place in a 9X13 inch baking dish, seam side down. Repeat for all tortillas. Pour 1 cup of the sauce over the enchiladas , spreading it evenly. Sprinkle the cheddar cheese over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges. |