Another meal with no recipe! And another success! I decided to try some vegetarian, healthy enchiladas and they turned out so good. Actually, I'm pretty impressed with myself...next time I have people over I'll definitely make these! Cook time was about an hour, which is longer than I like, but if you have the extra time you won't be sorry! :)
1 can black beans - rinsed and drained
1 red pepper - diced
1 yellow pepper - diced
1 cup yellow onion - diced
pickled jalepenos (about 10 pieces)
mexican peppers (6-10 small peppers) - seeds removed and cut in half
2 tablespoons olive oil
1 zucchini - diced
1 tablespoon crushed garlic
1 tsp paprika
salt and pepper
mexican shredded cheese
whole wheat tortillas
1 packet Lawry's Enchilada Sauce
3 cups water
1 can tomato paste (6 oz)
Combine olive oil, garlic, and onion in frying pan. Cook on medium-high heat for about 5 minutes.
Add zucchini and cook until it begins to soften, about 6 minutes.
Add paprika and salt and pepper to season.
Add red and yellow bell peppers, mexican peppers, and jalepenos.
Cook together on low heat for about 10 minutes.
While vegetables are cooking, prepare Lawry's enchilada sauce. Directions of packet.
Spread enchilada sauce on both sides of tortilla. Add cheese and black beans in middle of tortilla. Lay vegetables on top of beans and fold. Lay filled tortilla in a baking dish, seam down. Repeat with remaining tortillas. Once all enchiladas are in dish, pour the remainder of the enchilada sauce on top. Top with about a cup of shredded cheese. Place dish in oven, preheated to 350 degrees. Bake for 12 minutes. Remove, let cool, and serve!