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.
*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.