Ingredients:
5 tablespoons unsalted butter, divided
5 tablespoons vegetable oil
12 corn tortillas
1 onions, minced
4 cups unpeeled zucchini, grated
3/4 cup black olives
1 (4 ounce) cans diced mild green chilies
minced garlic
1 can reduced sodium black beans
2 cups monterey jack cheese, grated
20 fluid ounces homemade enchilada sauce ( “or” canned equivalent)
1 1/2 cups cheddar cheese, grated
Directions:
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, saute onion in the remaining butter until transparent.
Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
Saute for 5 minutes, stirring occasionally.
Heap a rounded 1/4 cup of the sauteed 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 350 F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
Serve with a dollop of sour cream and green onions.
Servings: 4-6
Time preparation: 20 min.
Time total: 55 min.