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Bean Enchiladas



  • 1 jalapeno 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
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  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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