Black Bean and Zucchini Enchiladas with Brown Rice Tortillas

Enchiladas!

Say it with a Spanish accent and they taste even better! ;)

My husband is afraid I'm going to turn into a vegetarian. But if this was our average vegetarian meal every night I don't think he'd complain. Meat? Who needs it when enchiladas can taste like this without it. Delish! 

Enough chit chat. On to the recipe:

1 teaspoon olive oil

2 cups diced zucchini (1 to 1-1/2 large zucchinis)

2 (15 oz) can black beans, rinsed and drained

2 garlic cloves, diced

½ cup reduced fat sour cream

1/2 teaspoon salt

3 cups enchilada sauce* (canned or click here for tomatillo sauce recipe)

6 (8-inch) gluten-free brown rice tortillas

2 cups (8 oz) shredded cheese,* Monterrey jack and cheddar blend

• Preheat oven to 350 degrees F.
• Cook diced zucchini in heated olive oil for 5 minutes or until vegetables are tender. Add garlic and remain cooking for an additional minute. Remove from heat.
• Spray 9” x 13” baking dish with cooking spray.
• Spread 1 cup enchilada sauce in the bottom of dish.
• In a medium bowl, mix together zucchini and garlic, beans, sour cream, and salt.
•  Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame).
• Place about 1/2 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish.
• Repeat procedure with remaining tortillas.
• Pour remaining sauce evenly over enchiladas.
• Sprinkle 1 cup shredded cheese on top (leaving 1 cup for later).
• Cover with foil; bake at 350 degrees F for 30 minutes. 
• Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
• Enjoy!

*If you avoid corn in your diet, make sure to check the ingredients on canned enchilada sauces and prepacked cheeses. Some canned sauces contain corn syrup. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Common anti-caking ingredients are corn starch, and potato starch/flours. It may be listed as "food starch" or "modified food starch" which is often made from corn.