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
-
-
1 (28 ounce) can tomato puree
-
1/2 cup heavy cream
-
1 large garlic clove, pressed
-
1/4 teaspoon salt
-
1/3 cup cilantro, finely chopped
Instructions
- 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.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- 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.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.