1 jalapeno pepper, seeded, minced
4 scallions, chopped
2 small zucchini, diced
2 tablespoons butter
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
Sauté jalapeno 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.
Makes 4 servings.
Southwestern Enchilada Recipes
Southwestern Recipes Index