Ingredients
- 2 tsp. extra virgin olive oil, divided
- 2 cloves garlic, minced
- 4 green onions, chopped
- 2 medium zucchini, finely grated
- 1 can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar
- 4 whole wheat tortillas
- 1/4 cup cilantro, chopped
- 1/4 cup plain Greek yogurt
Enchilada sauce
- 1 clove garlic, minced
- 1 Tbsp. chipotle chilis in adobo sauce
- 1 cup tomato sauce
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 cup vegetable broth
- 1 pinch salt and pepper, to taste
Servings:
Units:
Instructions
- Start with the enchilada sauce: in a medium saucepan, add 1/2 tsp extra virgin olive oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for 5-10 minutes. Set aside.
- Coat a baking dish with remaining 1/2 tsp extra virgin olive oil. Preheat oven to 400 degrees.
- In a medium skillet, sauté garlic and green onions in olive oil over medium heat for aproximately 4 minutes; add zucchini, salt and pepper to taste and cook about 5 minutes.
- Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini mixture and black beans between each tortilla, roll and place seam side down in baking dish.
- Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
- Serve with chopped cilantro and plain Greek yogurt (optional).
Recipe Notes
Recipe slightly adapted from skinnytaste.com
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