Black Bean and Roasted Pepper Enchiladas
Jennifer
A vegetarian dinner
ingredients
- 5 whole wheat flour tortillas
- 1 cup enchilada sauce (1 can)
- 1 15 oz. can black beans, drained and rinsed
- 1 Tbs. olive oil
- 1 small zucchini, chopped
- 2 yellow bell peppers, roasted, peeled and chopped
- 1 red onion, chopped
- Salt and Pepper
- sprinkle of cayenne pepper (I used chili powder)
- shredded cheddar cheese (mix into filling)
- 1 c. shredded cheddar cheese (for topping)
directions
- 1
Preheat oven to 400°.
- 2
Heat oil and sauté zucchini and onions in a large skillet over medium-high heat. Season with salt and pepper. Sweat veggies for 5 additional minutes. Add in roasted peppers, beans, 1/2 c. enchilada sauce, and cayenne. I added a little bit of cheese to the filling mixture while still hot. (Make ahead up to this point).
- 3
Pour half the remaining sauce in a casserole dish.
- 4
Lay out tortillas, spoon mixture into each. Place in baking dish, seam side down.
- 5
Top with remaining sauce, followed by cheese.
- 6
Bake for 20 minutes, until browned and bubbly.
Source: A Year in the Kitchen
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