1 bag tortilla
Large can of enchilada sauce
1/2 zucchini, chopped
1/2 white onion, chopped
2 chopped and seeded jalapenos
1 can diced tomatoes with chilies
1 can black beans drained, rinsed
Shredded cheddar cheese
Preheat oven to 350.
1. Sautee onions, zucchini, tomatoes, jalapenos and black beans with salt, pepper, garlic, cumin and cayenne. I basically just added spice to taste.
2. Pour enchilada sauce on the bottom of a 13x9 pan to cover.
3. Sprinkle cheese on center of tortilla and a large spoonful of filling. Roll up enchilada and place seam side down in the enchilada sauce.
4. Cover enchiladas with the rest of the enchilada sauce.
5. Bake for 30 minutes. Sprinkle cheese over the top during the last 10 minutes of cooking.
Andy's enchiladas are off to the side....the ones covered in bacon.
I served ours with saffron rice, sliced avocado, sliced green onions, plain Greek yogurt and fresh cilantro out of the garden.
The nice things about these enchiladas is that the filling options are endless. If you're looking for extra protein, you could easily add chicken, shrimp or beef. Also, another option would be to beef it up with more veggies...I was imagining a super veggie version with mushrooms, bell peppers and sweet potatoes. However, I highly recommend the yogurt, cilantro and avocado. It added a nice, cool balance to the spicy enchiladas.
It has been so nice to have a relatively normal schedule and to not be working like a maniac. I worked at the 911 dispatch center today; it was definitely enlightening. People call 9-1-1 for the most random sh*t. Such as being sick earlier and feeling perfectly fine now, or just to call with random questions about nothing really related to emergencies. Tomorrow I'll be heading out with the EMS crews in the ambulance, so I'm looking forward to a fun day!