Veggie Enchiladas

Recipe by Millereg
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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