I've convinced Reagan to have one vegetarian day in our house. It doesn't normally end up as Meatless Monday, but we have Meatless Whatever-Day. This is a HUGE deal since Reagan didn't eat anything but beef until we met. Baby steps, people.
I got the idea for these enchiladas from the cooking bible, but I changed it up to use what vegetables I had on hand. Enjoy our meatless meal from last week!
Black Bean Veggie Enchiladas (adapted from Taste of Home)
1 small onion, chopped
1 small green pepper, chopped
1 medium zucchini squash, chopped
2 teaspoons olive oil
1 garlic clove, minced
1 can black beans, rinsed and drained
1 can chopped green chilies
2 Tablespoons taco seasoning mix
1 teaspoon cilantro
8 small corn tortillas, warmed
1 can enchilada sauce
3/4 cup shredded cheese
1. Saute the onion, pepper, and squash in oil until vegetables are crisp-tender. Add garlic and cook for one mintute more. Add the beans, chilies, seasoning, and cilantro. Cook until heated through, 2-3 more minutes.
2. Spoon the bean mixture into the warmed tortillas. Roll up and place them into a 9x13 in. greased baking dish, seam side down. Top with enchilada sauce and cheese.
3. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.