Bean Enchiladas

Bean Enchiladas
Servings: 4 Bake 350°F 35 mins Cook 10 mins

Ingredients

  • 1 minced seeded jalapeno pepper
  • 4 chopped green onions
  • 2 small diced zucchini
  • 2 tablespoons butter
  • Salt and pepper
  • 2 15 ounces cans red kidney beans, drained and rinsed
  • 8 ounces shredded mozarella cheese
  • 8 flour tortillas
  • 1 10 ounce can enchilada sauce
  • 1 8 ounce can tomato sauce

Make It

1. Saute jalapeno pepper, chopped green onions and zucchini in butter in skillet over medium-low heat, 10 minutes. Season with salt and pepper.

2. Mash red kidney beans, drained and rinsed. Layer beans, zucchini and shredded mozzarella on flour tortillas, dividing equally; roll up.

3. Place, seam side down, in 2 baking dishes. Combine enchilada sauce and tomato sauce; pour on top. Bake, covered, at 350 degrees F for 35 minutes.