Ingredients
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5 tablespoons unsalted butter, divided
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5 tablespoons vegetable oil
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12 corn tortillas
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1 onion, minced
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4 cups unpeeled zucchini, grated
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3/4 cup black olives
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minced garlic
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1 can reduced sodium black beans
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2 cups monterey jack cheese, grated
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20 fluid ounces homemade enchilada sauce ("or" canned equivalent)
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1 1/2 cups cheddar cheese, grated
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1 (4 ounce) can diced mild green chilies
Instructions
- In a large frying pan, melt 3 tablespoons unsalted butter.
- Heat butter and oil together and fry tortillas for about 5 seconds on each side.
- Remove as soon as they become limp and drain on paper towels.
- In a separate pan, sauté onion in the remaining butter until transparent.
- Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
- Sauté for 5 minutes, stirring occasionally.
- Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
- Top with a heaping tablespoon of Monterey Jack cheese.
- Roll up and place seam-side down in a 9 x 13-inch dish.
- When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
- Enchiladas may be covered and refrigerated overnight at this point.
- Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
- Serve with a dollop of sour cream and green onions.