Summer Veggie Enchiladas

By ashleyeraas

Ingredients

• 1 teaspoon olive oil
• 2 cups zucchini, diced
• .5 red bell pepper, diced
• 1 cup corn kernels
• 1 cup canned black beans (or cooked dried black beans)
• 1 cup chopped, cooked chicken
• 3 cups Enchilada Sauce
• 8 Tortillas
• 2 cups shredded pepper jack cheese
• 3 tablespoons cilantro, chopped

Details

Servings 1
Adapted from onceamonthmeals.com

Preparation

Step 1

Directions:

Heat oil in a large skillet over medium heat. Saute zucchini, pepper, and corn until tender. Remove from heat and stir in black beans and chicken. Pour one cup of enchilada sauce in the bottom of 8×8 pans. Divide black bean mixture evenly among tortillas, top with two tablespoons cheese, and roll. Place seam side down in the pan. Pour remaining sauce over top of the enchiladas. Reserve remaining cheese for baking. Bake covered at 350 for 20-25 minutes. Remove foil, top with remaining cheese and bake for 10-15 more minutes until cheese is melted. Sprinkle with cilantro and serve.
Freezing Directions:

Cover baking pans tightly with foil and freeze before baking. Freeze remaining cheese in a small freezer bag. TO SERVE: Thaw and bake as directed above. Sprinkle with cilantro and serve.