Ingredients
Equipment
Oven Baking pans
Frying Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Cook the zucchini and red bell pepper until softened and any excess liquid has evaporated. Stir in the cooked black beans and cumin, then season with salt and black pepper. Heat the filling through
- Warm the tortillas until pliable. Divide the filling evenly among the eight tortillas, roll them, and arrange seam-side down in the baking dish.
- Pour red sauce over the top.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes, until the sauce is bubbling and the cheese has melted. Serve topped with sour cream and chopped parsley.
Nutrition
Notes
• Use cooked black beans. Drain and rinse canned beans before adding them to the filling.
• Warm the tortillas before rolling. Cold tortillas can crack, especially corn tortillas.
• Cook off excess liquid from the zucchini and bell pepper so the filling does not make the tortillas soggy.
• Choose mild or spicy red enchilada sauce to suit your taste. Spread it over the tortillas evenly, including the ends.
• For a vegetarian dish, choose cheese made with vegetarian rennet and check that the sauce and tortillas contain no meat-based ingredients.