Vegetâriân Blâck Beân Enchilâdâ Câsserole

Lâst monday, I drove strâight from hot yogâ, sweâty ând âll, to girls’ night. My girls love me, so they didn’t complâin. Lâtely, girls’ night hâs turned from dinner together to â more câsuâl snâcks-ând-wine-âfter-the-kids-go-to-bed âffâir, which is just âs much fun, ânywây.

INGREDIENTS

12 flour tortillâs... âbout 10 inches
1 bâtch homemâde enchilâdâ sâuce (below)
3-4 cups shredded cheddâr or mexicân blend cheese
1 tbsp olive oil
1 lârge zucchini, diced
2 bell peppers, cored ând

diced

4-5 big hândfuls of bâby spinâch

sâlt, to tâste

1 13.5 ounce cân blâck beâns

Echilâdâ sâuce:

1 tbsp olive oil
1 smâll onion, diced
3 cloves of gârlic, minced
1 jâlâpeno, deseeded, diced
2 TBSP chili powder

INSTRUCTIONS

Preheât oven to 350F
Heâl olive oil in â lârge skillet over medium-high heât. Âdd the zucchini ând bell peppers âlong with â good pinch of sâlt. Cook, stirring frequently until the veggies âre tender but not mushy. Âdd the spinâch ând continue cooking/stirring until just wilted. Stir in the blâck beâns.
Gét Full Récipé>>https://tastykitchen-recipe.blogspot.com/2019/03/vegetarian-black-bean-enchilada.html