I am in the process of cleaning out some of the older stuff in the pantry. A can of enchilada sauce caught my eye and it's been a while since I've had enchiladas, so I put them on the menu.
I really thought I would miss the cheese in these dairy-free enchiladas, but I didn't! They have lots of flavor and texture and I will be making these again.
Black bean enchiladas
1/2 c. frozen corn
1/2 of a shredded zucchini
1 can of enchilada sauce (I used Hatch)
Put the beans, corn, zuccini, and 1/4 c. of the enchilada sauce into a pan. Heat until the mixture has thickened. Smoosh some of the beans with the back of a spoon if you like.
Spoon some of the mixture into a corn tortilla (I use these) and roll them up. Place them seam-side down into an oven-safe dish sprayed with cooking spray. I used a 7-inch square glass pan. Pour the rest of the enchilada sauce over the tortillas and bake at 350 for 20-25 minutes, until everything is heated and bubbly.
Top with some shredded kale for crunch and color.
Makes 5 enchiladas that are sooo good.
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