Zucchini and Black Bean Enchiladas w/ Smoky Chipotle Sauce
July 25, 2013
"Delicious vegetarian enchiladas. The filling is quite simple to make. I use my recipe for chipotle taco sauce in this, as it does very well doubling as an enchilada sauce."
- Serving Size: 1 (278 g)
- Calories 607.5
- Total Fat - 18.3 g
- Saturated Fat - 10.9 g
- Cholesterol - 52 mg
- Sodium - 322.8 mg
- Total Carbohydrate - 75.7 g
- Dietary Fiber - 18.7 g
- Sugars - 4.9 g
- Protein - 37.9 g
- Calcium - 517.1 mg
- Iron - 6.5 mg
- Vitamin C - 11.6 mg
- Thiamin - 1.1 mg
Preheat oven to 350F.
Place zucchini, onion, garlic in a couple tablespoons olive oil in a large skillet and saute until lightly browned.
Stir in epazote, black beans, salt, pepper, cumin, 1/2 cup chipotle sauce and half cup water and simmer until mixture thickens up; set aside.
Place half a cup of the chipolte sauce in the bottom of a casserole dish, spreading out to cover the bottom.
Heat about a half inch of oil in a skillet and briefly fry tortillas, a few seconds on each side, until they puff and soften.
Do them one at a time and drain well.
Place 1/4 cup of the filling on the tortilla and roll up.
Place enchilada seam side down in a casserole dish.
Repeat with remaining tortillas.
Cover enchiladas with cheese and bake, uncovered, for 25 minutes, or until cheese is melted and lightly browned.
Garnish with chopped jalapeno or cilantro and sliced scallions, if desired.
Tips & Variations
- Chipotle Taco Sauce: