This recipe for enchiladas calls for Swiss chard and zucchini, but you could substitute other vegetables as well. Serve with shredded cabbage, sliced cucumbers, and tomatoes. This recipe serves 4, and the extra filling can be used to make an extra batch of enchiladas or as taco filling on its own. Gluten free.
Veggie Black Bean Enchiladas
Ingredients:
1 1/2 cups cooked black beans
1 zucchini, quartered and sliced
1 bunch Swiss chard, chopped
1/2 large white onion, chopped
coconut or olive oil for sauteing
1 tbs cumin
1/4 tbs cinnamon
corn tortillas
2 plus cups shredded pepper jack, Monterrey Jack, or other cheese
28 oz can of red enchilada sauce
sliced green onions
Directions:
Preheat oven to 400 degrees. Oil a 9 by 13 glass baking dish.
Saute onions in a skillet over medium heat with olive or coconut oil, for seven to nine minutes or until translucent. Add a little salt as you saute.
Add zucchini and chard and saute until the zucchini is just tender (don’t let it get too soft). Add cumin, cinnamon, salt, and pepper and cook for about a minute longer.
Place cooked veggies in a large bowl and add black beans, a couple of teaspoons of enchilada sauce, and about 1/4 cups of shredded cheese. Mix thoroughly and set aside.
Gently heat each tortilla in a skillet over medium heat. You want them warm so they do not break as you roll up the enchiladas. Alternately, you can use flour tortillas, which are easier to work with. Scoop about 1/4 cup of filling into each tortilla, roll up, and place the filled tortillas in the baking dish seam side down.
Pour enchilada sauce over tortillas and sprinkle cheese on top. Bake until cheese is melted and sauce is bubbly, about 25 minutes.
Sprinkle sliced green onions on top. Serve with shredded cabbage, sliced cucumbers, and sliced tomatoes. I mixed the shredded cabbage with salt, pepper, olive oil, and apple cider vinegar–it was delicious! You could also serve with shredded lettuce.
Enjoy! This recipe has been modified and is based on this recipe from the website Cookie and Kate.
