Recipe: Black Bean & Veggie Enchiladas

PDF version available here.Recipe by Chef Suzanne LandryPrep: 30 minCook: 20 minYield: 4-6 servingsIngredients:2 tablespoons olive oil2 teaspoons garlic minced1 small onion diced (about 1 cup)1 green pepper diced (about 1 cup)1/2 jalapeño pepper minced (or 1/2 teaspoon chilipowder)1 carrot minced (about 1/2 cup)1 small green zucchini diced (about 1 cup) 1 teaspoon dried cumin1 teaspoon dried oregano 1/2 teaspoon salt1 1/2 cups precooked black beans 1/2 cup cilantro chopped2 1/2 cups enchilada sauce6-8 flour or corn tortillas1 cup cheddar cheese shredded (dairy, rice, or almond cheese)Directions:1. Pre-heat oven to 350°.2. In a large frying pan, sauté onion in oil on medium heat for 2 minutes. Add garlic and sautéanother minute. Add green and red peppers, jalapeno, carrot, and zucchini, cover and simmer on lowfor 5-8 minutes or until vegetables are tender. Add cumin, oregano, and salt.3. Add black beans, cilantro and 1/2 cup enchilada sauce to vegetable mixture. Cover again andsimmer for another 3-5 minutes.4. Spray oil in a small frying pan, place tortilla in it and cover. Heat on low for 1-2 minutes,just long enough to soften the tortilla. This will prevent the tortilla from breaking when rollingit. Place on cutting board, fill with bean mixture and add some shredded cheese if you wish. Wrapenchilada style (cigar shape).5. In a 9" x 13" oven-proof dish, layer 1 1/2 cups of the enchilada sauce on the bottom of the pan.Place tortillas close together on top of sauce with the open end down into the sauce. Continuemaking them until all the filling is used. Pour the remaining sauce between and on top of eachtortilla. Sprinkle with remaining cheese.6. Bake covered 20 minutes. Cheese will melt as it is heated through.Chef's Notes: To make Black Bean Quesadillas, follow directions up to step 2 omitting enchiladasauce. Place corn or flour tortilla in frying pan that has been coated with a little oil. Place 2-3tablespoons of bean mixture on top of tortilla. Spread evenly and sprinkle with cheese. Placeanother tortilla on top. Cover fry pan and cook on medium heat for 2-3 minutes, flip and repeat onthe other side. Remove, and slice into quarters andserve immediately. Add salsa for flavor.