Cheesy Zucchini Enchiladas with Roasted Salsa Black Beans

This is a great enchilada dish if you are looking for a vegetarian option to that classic delicious Mexican dish. It has all the same great qualities minus the meat!

Ingredients

• 2 medium zucchini
• 1 large yellow onion
• 1 fresh jalapeno
• 1 Jar of Enchilada sauce
• 8 corn and wheat tortillas
• 2 cans black beans
• canned green chiles
• roasted tomato salsa
• 1/2 stick of butter
• 1 package of shredded Mexican-style cheese
• Sour Cream (optional)
• Everything but the Elote Seasoning
• Chile Lime Seasoning
• Garlic salt
• Oregano
• Pepper

@nicoleegan521

Zucchini enchiladas. These turned out 👌recipe.#enchiladas #cooking #DoritosDareToBeBurned #OLAFLEX

♬ Helmet – Steve Lacy

Instructions

1. Dice 1 jalapeno and 1 large yellow onion and split in half.
2. Throw the first half in a pan at medium low heat and sweat out for the filling.
3. While this is cooking dice up your zucchini into small bitesize cubes then add this and the jalapeno into the onions with 2 tbs butter, 1 tbs everything but the elote, 1 tbs chile lime seasoning, and garlic salt and pepper to taste.
4. Let this filling cook down until everything is soft and most of the moisture has cooked off then transfer into a bowl.
5. In a pot add the second half of chopped onion and sweat down into soft and translucent. At this point add 2 tbs butter and the small can of green chiles and let cook for another 3-5 minutes.
6. Add in 2 cans of black beans and 1 cup of roasted tomato salsa, as well as the spice mix from above, and let simmer for 1-2 hours on low to break down the starches and get a thick creamy texture.
7. In a medium backing dish add 1 cup of enchilada sauce to the bottom of the pan to help coat tortillas and keep them from sticking.
8. Roll each tortilla with 3 spoonfuls of filling and 1 handful of cheese and pack into the backing dish. You do not need to worry about folding in the sides like a burrito, instead just roll tight and push to the side of the dish and repeat until you run out of space or filling.
9. Pour the rest of the sauce over the top of the enchiladas and cover generously with shredded cheese.
10. Bake covered with Aluminum foil for 30 minutes at 400 degrees and then 10 minutes uncovered under the broiler on high. This will help you to get an ooey gooey inside and still have a perfectly crispy top.
11. Serve with the stewed black beans, sour cream, guacamole, salsa and whatever other toppings your heart desires. I personally love this with a kale salad with a light vinaigrette to add some crunch to this meal. Enjoy!