Bean Enchiladas Recipe

Bean Enchiladas are the perfect entree for vegetarians who love Mexican food.

• Meal Type: Entree
• Ethnicity: Mexican
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• 1 jalapeño pepper, seeded, minced
• 4 scallions, chopped
• 2 small zucchini, diced
• 2 tablespoons butter
• Salt
• Pepper
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 8 ounces mozzarella cheese, shredded
• 8 (8-inch) flour tortillas
• 1 (10 ounce) can enchilada sauce
• 1 (8 ounce) can tomato sauce

Directions

1. Sauté jalapeño pepper, scallions and zucchini in butter over medium-low heat 10 minutes. Season with salt and pepper.
2. Mash kidney beans. Layer beans, zucchini mixture and mozzarella cheese on flour tortillas, dividing equally; roll up. Place, seam side down, in 2 baking dishes.
3. Combine enchilada sauce and tomato sauce; pour on top. Bake, covered, at 350 degrees F for 35 minutes.
4. Makes 4 servings.