Monday, March 15, 2010


I love enchiladas and these are so easy to pull together. They freeze wonderfully and make delicious leftovers. 

5 Tortillas
4 cups Cheese
2 cups Black Beans
1 Squash
1 Bell Pepper
Sour Cream
3 cups Enchilada Sauce

Cut squash and peppers into bite size pieces or stripes. Pour a small amount of Enchilada Sauce in the bottom of a glass dish, just enough to cover the bottom. Heat tortilla slightly in a skillet. Place veggies, beans, and cheese in tortilla. Roll up tortillas and place in the glass dish seam side down. After placing all tortillas in the pan top with the rest of the sauce and cheese. Cook at 375° for 30 minutes. Serve with sour cream and avocado.

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