Veggie Enchiladas
Steps
In a large frying pan , melt 3 tablespoons unsalted butter.
Heat butter and oil together and fry tortillas for about 5 seconds on each side.
Remove as soon as they become limp and drain on paper towels.
In a separate pan , saut onion in the remaining butter until transparent.
Stir in the zucchini , olives , garlic , black beans , green chilies , and salt and pepper to taste.
Saut for 5 minutes , stirring occasionally.
Heap a rounded cup of the sauted mixture in the center of each tortilla.
Top with a heaping tablespoon of monterey jack cheese.
Roll up and place seam-side down in a 9 x 13-inch dish.
When all the tortillas are rolled , pour enchilada sauce over all and top with cheddar cheese.
Enchiladas may be covered and refrigerated overnight at this point.
Bake uncovered in a preheated oven at 350f for 15 minutes.
Serve with a dollop of sour cream and green onions.
Ingredients
unsalted butter, vegetable oil, corn tortillas, onion, zucchini, black olives, mild green chilies, garlic, reduced sodium black beans, monterey jack cheese, enchilada sauce, cheddar cheese