Vegetable Enchiladas

Recipe by carolinajen4
READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
  • Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
  • To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
  • Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
  • Bake 25 minutes, or until hot and bubbly.
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