Vegetable Enchiladas

Name: Vegetable Enchiladas
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 medium zucchini, quartered lengthwise and thinly sliced; 1 teaspoon dried oregano; 1 (4 ounce) can chopped green chilies, drained; 1 1/2 cups cooked kidney beans, rinsed and drained (I use black or pinto beans); salt; fresh ground black pepper; 8 (8 inch) flour tortillas; 2 cups monterey jack cheese, grated; Sauce; 1 (28 ounce) can tomato puree; 1/2 cup heavy cream; 1/3 cup cilantro, finely chopped; 1 large garlic clove, pressed; 1/4 teaspoon salt; fresh ground black pepper

17 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 medium zucchini, quartered lengthwise and thinly sliced
1 teaspoon dried oregano
1 (4 ounce) can chopped green chilies, drained
1 1/2 cups cooked kidney beans, rinsed and drained (I use black or pinto beans)
salt
fresh ground black pepper
8 (8 inch) flour tortillas
2 cups monterey jack cheese, grated
Sauce
1 (28 ounce) can tomato puree
1/2 cup heavy cream
1/3 cup cilantro, finely chopped
1 large garlic clove, pressed
1/4 teaspoon salt
fresh ground black pepper

Directions

1

Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
2

Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
3

To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
4

Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
5

Bake 25 minutes, or until hot and bubbly.