A delightful twist on a classic enchilada recipe, packed with vegetables and cheesy goodness.
Melt the butter in a large frying pan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Lightly fry each tortilla in the melted butter for about 5 seconds on each side until pliable.
Drain the tortillas on paper towels to remove excess butter.
In the same pan, sauté the onion until translucent.
Stir occasionally to prevent the onion from burning.
Add the zucchini, olives, garlic, black beans, and green chilies to the pan. Cook for 5 minutes, stirring occasionally.
Season the mixture with salt and pepper to taste.
Place a portion of the vegetable mixture in the center of each tortilla, top with Monterey Jack cheese, and roll up tightly.
Place the rolled tortillas seam-side down in the baking dish to keep them secure.
Arrange the rolled tortillas in a baking dish, pour the enchilada sauce over them, and sprinkle with cheddar cheese.
Ensure the sauce covers all the tortillas for even cooking.
Bake in a preheated oven at 350°F for 15 minutes or until the cheese is melted and bubbly.
If refrigerated, bake for 30 minutes instead.
Serve the enchiladas warm with a dollop of sour cream and a sprinkle of green onions.
Garnish with fresh cilantro for added flavor.
Continua nella nostra app per un'esperienza migliore
