Chipotle Black Bean and Garden Vegetable Enchiladas Recipe

By Aggieskitchen

Light and healthy Chipotle Black Bean and Garden Vegetable Enchiladas with loads of flavor!

Chipotle Black Bean and Garden Vegetable Enchiladas

Yield: 3-4

Ingredients:

• 1 1/2 cups chopped zucchini (about 2 medium-sized zucchini)
• 1/2 sweet onion, chopped
• 1 can RO*TEL diced tomatoes, drained
• 1 can Bush’s Best Black Beans, rinsed and drained
• 2 tablespoons pureed chipotle in adobo
• small handful of fresh cilantro, chopped
• salt and pepper
• 2 cups shredded monterey jack cheese, divided
• 6-8 tortillas
• 1 14 oz can enchilada verde sauce

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl combine chopped zucchini, onion, tomatoes, Bush’s Best Black Beans, chipotle, cilantro, salt and pepper. Stir in 1 1/2 cup of shredded cheese.
3. Lightly grease a glass baking dish. Lay tortilla flat and spoon 2 tablespoons black bean and vegetable mixture onto center. Roll gently and tightly. Do the same with each tortilla. Pour enchilada sauce over rolled and filled tortillas. Top with remaining shredded cheese and put in oven to bake for 25-30 minutes or until sauce is bubbly and cheese is melted.

Chipotle Black Bean and Garden Vegetable Enchiladas Recipe 2022-02-25T20:51:00-08:00 Rating: 4.5 Diposkan Oleh: Admin