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Bean Enchiladas




  1. Sauté jalapeno pepper, scallions and zucchini in butter over medium-low heat for 10 minutes.
  2. Season with salt and pepper.
  3. 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.
  4. Combine enchilada sauce and tomato sauce; pour on top.
  5. Bake, covered, at 350 degrees F for 35 minutes.

Makes 4 servings.


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