Prep 10 mins
Cook 20 mins
I wanted a way to use leftover Guacomole and found this treasure
- 16 ounces crushed tomatoes
- 1 1⁄2 cups chopped fresh cilantro (divided)
- 3⁄4 cup heavy cream
- 1 large onion (chopped (divided)
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 16 ounces kidney beans, canned
- 1 zucchini (chopped)
- salt & pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon red pepper
- 8 large tortillas
- 2 cups shredded monterey jack pepper cheese
- 2 small tomatoes (sliced)
- 1 cup guacamole
- Add crushed tomatoes, 3/4 cup cilantro, and cream to saucepan. Bring to just under a boil; add 1/2 cup chopped onion. Continue cooking over low heat. Heat oil in another saucepan. Add remaining onions and garlic and saute until soft. Add peppers and saute for several more minutes.
- Combine beans and squash with vegetables. Continue to saute. Add 2 tablespoons cilantro, salt, pepper, onion powder, garlic powder, and red pepper. Preheat oven to 350F degrees. Cover the bottom of a large shallow pan with a thick layer of tomato-cream sauce. In a tortilla, put a tablespoon or so of tomato cream sauce and spread it around. Then add about 1/2 cup vegetable-bean mixture and some cheese. Fold top and bottom of tortilla in an inch or two. Bring the sides together carefully so the tortilla is compact and closed. Turn the enchilada over and place in the pan (seam side down). Repeat with each tortilla until they all fit snugly in the pan. Place one of two tomato slices over each enchilada and spoon tomato-cream sauce over each tortilla. Sprinkle with cilantro. Bake about 15-20 minutes.
- Top with ranch dressing.