I was craving tacos all week. But instead of making tacos, I had planned on breaking from the norm and make a pan of enchiladas. After my run today, I was crazy hungry. Guess who forgot to take the ground turkey out of the freezer to thaw. If you answered me, you were correct. Instead of throwing the idea of enchiladas out the window, I found a can of black beans and turned everything around.
1 15-ounce can reduced sodium black beans, rinsed
2 small zuchinni squashes, chopped
1/4 cup onions, chopped
1/2 green pepper, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons fresh chopped cilantro
1 pinch of salt
1 teaspoon garlic powder
1 pinch ground cinnamon
1/2 teaspoon cayenne pepper
1 10-ounce can red enchilada sauce
5 or 10 corn tortillas (If the tortillas are thin, double up the tortillas.)
1 teaspoon canola oil
Cooking spray or olive oil in spray bottle
1/4 cup your favorite shredded cheese (I used extra sharp cheddar & prairie breeze cheese.)
Preheat oven at 375 degrees.
ONEAdd enchilada sauce, ground cinnamon, and cayenne pepper in a small sauce pan.
TWOCook at low heat for 15 minutes, occasionally stirring to ensure sauce does not stick.
THREESet to the side.
ONEAdd canola oil to skillet over medium heat.
TWOAdd zuchinni, onions, green pepper, chili powder, salt, and garlic powder to skillet. Sauté mixture for about 10 minutes.
THREEAdd beans & cilantro. Continue to cook for about 5 minutes.
ONESpray oil on both sides of each tortilla.
TWOWrap in paper towels.
THREEHeat up in microwave for 30 seconds
ONEAdd about a 1/4 cup of sauce to a small non-stick baking pan or casserole dish.
TWOOver to the side, add about 1/2 cup of filling to the tortillas and roll up. Place enchilada with seam side down in the dish.
THREECover with the remaining of the sauce.
FOURTop with cheese.
FIVEI added cilantro & black beans to the top.
SIXBake for 20 minutes or until cheese is melted & not burned.