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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