Bean Enchiladas

Makes 4
Bake 35 m
Cook 10 m



  1. 1 of 3 Saute jalapeno pepper, chopped green onions and zucchini in butter in skillet over medium-low heat, 10 minutes. Season with salt and pepper.
  2. 2 of 3 Mash red kidney beans, drained and rinsed. Layer beans, zucchini and shredded mozzarella on flour tortillas, dividing equally; roll up.
  3. 3 of 3 Place, seam side down, in 2 baking dishes. Combine enchilada sauce and tomato sauce; pour on top. Bake, covered, at 350 degrees F for 35 minutes.
Nutrition Information for Bean Enchiladas
Servings Per Recipe: 4
Per Serving: