Veggie Enchiladas

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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) can  diced 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

1. In a large frying pan, melt 3 tablespoons unsalted butter.
2. Heat butter and oil together and fry tortillas for about 5 seconds on each side.
3. Remove as soon as they become limp and drain on paper towels.
4. In a separate pan, sauté onion in the remaining butter until transparent.
5. Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
6. Sauté for 5 minutes, stirring occasionally.
7. Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
8. Top with a heaping tablespoon of Monterey Jack cheese.
9. Roll up and place seam-side down in a 9 x 13-inch dish.
10. When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
11. Enchiladas may be covered and refrigerated overnight at this point.
12. Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
13. Serve with a dollop of sour cream and green onions.