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Enchiladas

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Reviews (2)

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Servings:  4 - 6

Ingredients:

	• Oil, canola	3 Tbsp
	• Onion	1/2 medium
	• Red bell pepper	1
	• Garlic	3 cloves
	• Zucchini	1 small
	• Black beans	1, 15 oz. can
	• Corn, frozen	1/2 cup
	• Salt	1/2 tsp
	• Pepper Jack, shredded	2 cups
	• Cilantro, chopped	1/2 cup (optional)
	• Green chilies, chopped	1/4 cup
	• Enchilada sauce	2½ cup, divided
	• Tortilla, 6" corn	12
	• Cheddar, shredded	3/4 cup
		Reverse Columns

Directions:

Prepare the filling:

1. Rinse the black beans in a strainer then mash half the beans.
2. Cut the vegetables and set aside. Dice the onion, bell pepper and zucchini into small 1/4" pieces. Mince the garlic cloves.
3. In a large stainless steel fry pan, heat 3 Tbsp of oil to a medium heat (4) and sauté the onion until translucent.
4. Reduce the heat (3), add in the bell pepper and garlic. Cook a few minutes.
5. Add in zucchini, corn, whole beans and salt. Cooked covered stirring occasionally until done. Near the end, add in the mashed beans. Add a little water if necessary to keep it from scorching on the bottom of the pan. When done it should be dry. Side aside to cool.
6. In a bowl, mix the pepper jack, cilantro, chopped chiles, and 1/2 cup enchilada sauce.
7. Add in the cooled cooked vegetables and mix thoroughly.

Build the enchiladas:

1. Use a 13 by 9-inch Pyrex baking dish. Enchiladas can be placed side by side, about 8 down the length of the dish plus 4 along the side.
2. Preheat the oven to 450 degrees and set the rack to the middle position.
3. Heat a 12" skillet on the stove at a low heat (2) with a little oil. Put a tortilla in the pan, heat one side then flip. The tortilla should be warm and pliable for the build process.
4. Remove from the pan and put on a cutting board for the filling process. Put another tortilla in the pan to warm while adding the filling. Get an assembly line process going!
5. Put 1/3 cup of filling in the center of the tortilla. Wrap and roll then move it to the baking dish placing it seam down.
6. When the baking dish is full (12 enchiladas) cover with the remaining enchilada sauce. Spread the sauce around so that all the tortillas are coated. Sprinkle the shredded cheddar cheese down the center of the row.
7. Cover with foil and bake for 10 minutes at 450 degrees.
8. Remove the foil and bake for another 5 minutes to melt the cheese.

Notes:
Serve with sour cream on top and Spanish Rice on the side.

The objective of this recipe was to use a vegetable filling, not just cheese and not just beans and rice like a burrito. The vegetables can be varied according to personal choice. This mix of black bean and corn then red pepper and zucchini gives a colorful mix with good texture.

If it is too spicy, try the Mild version of the Enchilada sauce.