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
Recipe by Sprinkle with Love at