Sunday, August 26, 2012

Black Bean Veggie Enchiladas

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)
serves 2

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. 

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