Black Bean & Zucchini Enchiladas (a birthday celebration)

DSCN2809_LR Happy Birthday to my hubby!  He is by far THE most giving, loving, grounded, sexy, creative dude a girl could EVER hope for – thank you for all you do for us every day – we think you are quite groovy!  That being said…check out his birthday dinner.  Creamy veggie cheesy enchiladas served with holy guacamole, red & green tomato salsa, blue corn tortilla chips, mexican rice spiced with chipotle peppers, refried black beans, and Mexican beer.  Sorry the rice and beans didn’t make it into the photograph.  The plan was to get ice cream downtown for dessert but after putting that much food into our bellies, we passed!  Here’s to another year around the sun Michael and to the celebration of good food & family.

A couple things to note about the enchiladas.  I mixed black beans, zucchini, onion, enchilada sauce AND a bit of cream cheese together for the filling – the cream cheese does the trick of holding all the ingredients together so when you go to roll, all the ingredients stay put.  Also, I used corn tortillas and I fried them first in a little hot canola oil.  Nothing worse than mushy, fall apart enchiladas – the frying trick prevents the sad mush.  I did not make the enchilada sauce.  Shame on me!  I love all Herdez products and their green chili enchilada sauce is just right.  It’s a BIG time saver and is packed with flavor.  I made most of this meal earlier in the day and come dinner time, I was able to sit back, enjoy a cold Dos Equis, and stuff myself with chips while the enchiladas baked off in the oven.  I also made the rice and beans ahead of time, and reheated while the enchiladas cooked.





Black Bean & Zucchini Enchiladas (a birthday celebration)
  • 2 cups cooked black beans
  • 2 tablespoons cream cheese
  • 15 ounce can Herdez green chili enchilada sauce
  • 1 zucchini, diced
  • 1 small onion, diced
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 8 corn tortillas
  • 1 cup shredded pepper jack cheese
  • 3 tablespoons canola oil (for frying the tortillas)
  • Serve with shredded romaine, guacamole, salsa, sour cream, red onion, and lime (also not pictured)
  1. Preheat oven to 400 degrees
  2. In a bowl, mix the beans, zucchini, onion, cream cheese, 3 tablespoons enchilada sauce, cumin, cayenne, and salt.
  3. In large casserole dish, spread a layer of the enchilada sauce to completely coat the bottom
  4. In frying pan, heat the canola oil to high. Using a tongs, place a tortilla in the hot oil cooking on each side for a few seconds - the tortilla will bubble up which is what you want. Drain on paper towel.
  5. Place a bit of the bean filling on each tortilla and roll up nice and tight
  6. Pour remaining enchilada sauce over the filled tortillas.
  7. Sprinkle with the cheese.
  8. Cook uncovered in oven for 20 minutes or until cheese is melted and bubbling
  9. Serve with salsa, guacamole, red onion, romaine lettuce, sour cream, and lime



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