Bean Enchiladas
Yield: 4 servings
Ingredients
- 1 jalapeño pepper, seeded, minced
- 4 scallions, chopped
- 2 small zucchini, diced
- 2 tablespoons butter
- Salt
- Pepper
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 8 ounces mozzarella cheese, shredded
- 8 (8 inch) flour tortillas
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
Instructions
- Sauté jalapeño pepper, scallions and zucchini in butter over medium low heat for 10 minutes.
- Season with salt and pepper.
- Mash kidney beans. Layer beans, zucchini mixture and mozzarella cheese on flour tortillas, dividing equally; roll up. Place, seam side down, in 2 baking dishes.
- Combine enchilada sauce and tomato sauce; pour on top.
- Bake, covered, at 350 degrees F for 35 minutes.
