Zucchini and Black Bean Rice Enchiladas
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 small red onion, small diced
- 2 medium zucchini, cubed
- salt and pepper
- 1/2 teaspoon cumin
- 1 (15oz) can drained and rinsed black beans
- 2 (8.5oz) microwavable bags of brown rice
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- 8-10 tortillas
Optional garnishes
- sliced avocado
- cilantro
Preparation
Preheat the oven to 400 degrees.
Heat the olive oil in a large skillet over medium-high heat.
Once oil is shimmering, add the garlic and onion and cook for 3 minutes or until onions soften.
Add the zucchini, stir, and season with salt, pepper, and cumin.
Stir again and cook until fork tender, about 7 minutes.
Add the black beans, rice and half of the enchilada sauce and stir well to combine and let cook 3 minutes, just until very hot.
Turn off the heat, stir in 1 cup of the cheese, and remove from heat.
Pour half of the remaining enchilada sauce on the bottom of a baking dish and spread around with a spoon or spatula.
Stuff tortillas with zucchini mixture and roll and place into the baking dish, seam side down. Repeat until all tortillas are used.
Drizzle with remaining enchilada sauce and sprinkle with remaining cheese.
Bake in the oven until cheese melts, about 10 minutes.
Top with avocado and cilantro (if using) and serve.
