Whip up a batch of these for an easy weeknight meal that’s sure to satisfy.
These delicious cheesy enchiladas will fill up your belly and are easy on the wallet. Pair with FRE Alcohol-Removed Merlot.
Ingredients
2 (16-oz) containers refrigerated salsa, divided
3 zucchini, chopped
1 (15-oz) can low-sodium black beans, drained and rinsed
1 (16-oz) can low-sodium pinto beans, drained and rinsed
2 tsp ground cumin
18 corn tortillas
1 (8-oz) block Monterey Jack cheese, shredded
1 cup shredded lettuce
1 large Roma tomato, sliced
2 Tbsp fresh cilantro leaves
Directions
Preheat oven to 400°F. Spread 1 cup salsa in a lightly greased 13- x 9-inch baking dish; set aside 1 cup salsa for topping.
Combine remaining salsa, zucchini, beans, and cumin in a bowl. Arrange 6 corn tortillas over salsa in dish, tearing to fit.
Spoon half of bean mixture over tortillas. Sprinkle with ½ cup cheese. Repeat layers; top with 6 tortillas. Pour reserved 1 cup salsa over tortillas; top with 1 cup cheese.
Bake 25 minutes or until bubbly. Top with lettuce, tomato, and cilantro.