Saute jalapeno pepper, chopped green onions and zucchini in butter in skillet over medium-low heat, 10 minutes. Season with salt and pepper.
Mash red kidney beans, drained and rinsed. Layer beans, zucchini and shredded mozzarella 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°F for 35 minutes.