Vegetarian Enchiladas Verdes

Note: I like having saucy enchiladas, so I use 2 cans of enchilada sauce. If you preferer them to have more crunch use 1 can.

Ingredients

• Olive oil

• 2 medium green bell peppers, cored and diced

• 1 large zucchini, chopped

• 1 15.5 oz can white beans, rinsed and drained

• 2 cans of green enchilada sauce

• 1 cup shredded mozzarella cheese

• Flour or corn tortillas

• 2 tablespoons cilantro, chopped , for garnish

Instructions

• Preheat oven to 400F. Spread half a can enchilada sauce over the bottom of a 13x9” baking dish.

• Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.

• Add white beans and cook for an additional 2 minutes.

• Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.

• Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla. (I add some extra mozzarella to make these extra cheesy.) Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.

• Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.

• Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.

Source: https://www.alenamenko.com/vegetarian-enchiladas-verdes/