Saturday, January 10, 2009

Black Bean & Roasted Pepper Enchiladas

  • 5 whole wheat flour tortillas
  • 2 1/2 c. enchilada sauce (I use this recipe, canned is fine)
  • 1 15 oz. can organic black beans, drained and rinsed
  • 1 small zucchini, sliced in half moons
  • 2 poblanos, roasted, peeled and sliced
  • 2 yellow bell peppers, roasted, peeled and sliced
  • 1 red onion, sliced
  • Salt and Pepper
  • sprinkle of cayenne pepper
  • 1 c. shredded cheddar cheese
  1. Heat oven to 400 degrees.
  2. Sautee zucchini and onions in a large skillet over medium-high heat. Season with salt and pepper. Sweat veggies for 5 minutes. Add in peppers, beans, 1/2 c. enchilada sauce, and cayenne.
  3. Pour half the remaining sauce in a casserole dish.
  4. Lay out tortillas, spoon mixture into each. Place in baking dish.
  5. Top with remaining sauce, followed by cheese.
  6. Bake for 20 minutes, until browned and bubbly.
  7. Top with sour cream.

Found On: A Year In The Kitchen