Ingredients:
1 large onions, sliced into half-moons
1 medium zucchini, sliced into half moons
1 (16 ounce) cans vegetarian refried beans ( Although I prefer to make my own)
8 (6 inch) corn tortillas ( found in the dairy case!? usually in 10-packs)
1 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) cans tomato sauce
1 tablespoon tomato paste
1 (4 1/2 ounce) cans chopped chilies
1 teaspoon olive oil
salt
cayenne pepper
Directions:
Preheat oven to 400 degrees.
Lightly oil an 8×8 square pan. A rectangular pan of similar dimensions will work just as well.
In a skillet with a lid (or large saucepan), heat oil over medium heat. Add onions and saute about one minute.
Add zucchini, stir, salt lightly, lower heat, and cover.
Cook, stirring occasionally, until onions are transparent and zucchini is tender, about 10 minutes.
Meanwhile, warm the tortillas in a microwave (covered with a damp paper towel, about 1 minute) or oven (3-4 minutes @ 400 degrees) until soft & pliable.
Mix the tomato topping: Pour tomato ingredients and chilies in a bowl and mix well.
Spread about 3 tablespoons of the tomato topping in the bottom of the baking dish.
When the tortillas are ready, spread about 3 tablespoons beans along one side of a tortilla, roll it up, and place it open-end down in the baking dish. Additional ingredients can be added during this step, if desired. Repeat with the remaining beans and tortillas. Don’t stress out if the tortillas rip, as they will be buried and saucy before you’re done.
When the onion and zucchini are ready, spread them over the top of the enchiladas.
Spread half of the tomato topping over the casserole.
Bake uncovered for 30-35 minutes.
Meanwhile, place the remaining tomato topping into a saucepan, seasoning with salt & pepper, and bring to a boil. Lower heat, cover, and simmer while the enchiladas bake.
Remove enchiladas with a spatula & serve with sauce to be poured over individual servings as desired.
Servings: 4-6
Time preparation: 25 min.
Time total: 60 min.