Thursday, January 27, 2011
2 medium zucchini,sliced
2-3 medium carrots,peeled & sliced
1/4 tsp. chili powder
1 15oz. can black beans(or navy beans),drained & rinsed
2 14oz. cans of diced tomatoes,zesty mild,green chili flavor
1 c. shredded cheddar or monterey jack cheese(more if you like)
8 flour tortillas
2 tbsp. olive oil
Bake at 350 degrees for approximately 20 minutes.Remove the foil and let bake an additional 10 minutes until the cheese is melted and golden.
***If you only have dried beans in your pantry,use 1/2 cup,and either soak them overnight,or simmer them for 1 hour prior to making the enchiladas.