- 5 tablespoons unsalted butter, divided
- 5 tablespoons vegetable oil
- 12 corn tortillas
- 1 onion, minced
- 4 cups unpeeled zucchini, grated
- 3⁄4 cup black olives
- 1 (4 ounce) candiced mild green chilies
- minced garlic
- 1 can reduced sodium black beans
- 2 cups monterey jack cheese, grated
- 20 fluid ounces homemade enchilada sauce ("or" canned equivalent)
- 1 1⁄2 cups cheddar cheese, grated
Directions See How It's Made
- In a large frying pan, melt 3 tablespoons unsalted butter.
- Heat butter and oil together and fry tortillas for about 5 seconds on each side.
- Remove as soon as they become limp and drain on paper towels.
- In a separate pan, sauté onion in the remaining butter until transparent.
- Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
- Sauté for 5 minutes, stirring occasionally.
- Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
- Top with a heaping tablespoon of Monterey Jack cheese.
- Roll up and place seam-side down in a 9 x 13-inch dish.
- When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
- Enchiladas may be covered and refrigerated overnight at this point.
- Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
- Serve with a dollop of sour cream and green onions.