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Nutrition Facts
Serving Size 1 (447g) Recipe makes 4 servings The following items or measurements are not included below: reduced sodium black beans
Calories 894
Calories from Fat 612		(68%)
Amount Per Serving		%DV
	Total Fat 68.1g	104%
	Saturated Fat 31.8g	158%
	Monounsaturated Fat 19.9g
	Polyunsaturated Fat 12.1g
	Trans Fat 0.1g
Cholesterol 132mg		44%
Sodium 1410mg		58%
Potassium 645mg		18%
Total Carbohydrate 44.8g		14%
	Dietary Fiber 7.7g	30%
	Sugars 5.7g
Protein 31.0g		61%
detailed view... how is this calculated?

Veggie Enchiladas

Recipe #27613 | 55 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 7, 2002

SERVES 4 -6 (change servings and units)

Ingredients

5 tablespoons unsalted butter, divided
5 tablespoons vegetable oil
12 corn tortillas
1 onion, minced
4 cups unpeeled zucchini, grated
3/4 cup black olives
1 (4 ounce) can diced mild green chilies
minced garlic
1 can reduced sodium black beans
2 cups monterey jack cheese, grated
20 fluid ounces homemade enchilada sauce ("or" canned equivalent)
1 1/2 cups cheddar cheese, grated

Directions

1
In a large frying pan, melt 3 tablespoons unsalted butter.
2
Heat butter and oil together and fry tortillas for about 5 seconds on each side.
3
Remove as soon as they become limp and drain on paper towels.
4
In a separate pan, sauté onion in the remaining butter until transparent.
5
Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
6
Sauté for 5 minutes, stirring occasionally.
7
Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
8
Top with a heaping tablespoon of Monterey Jack cheese.
9
Roll up and place seam-side down in a 9 x 13-inch dish.
10
When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
11
Enchiladas may be covered and refrigerated overnight at this point.
12
Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
13
Serve with a dollop of sour cream and green onions.

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Featured Reviews for This Recipe

From: Chef #1303780

On Jun 27, 2009

Great flavor, and pretty easy to make!

0 people found this review helpful

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From: SpunkyGenius

On Oct 13, 2006

This was very good...I used a reduced fat Mexican shredded cheese blend throughout, probably a little less cheese than called for but it was still plenty cheesy. Also, tried to use less of the butter and oil for the tortillas, but ran out near the end...I got the impression though that you could probably just skip that fat and nuke them in the microwave for a few seconds to soften them up. Oh, and I subbed a cup of chopped bell pepper for a cup of the zucchini, which was quite tasty.

1 person found this review helpful

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From: Junebug

On Jul 29, 2005

These are very flavorful enchidaldas and healthy too! I didn't use black olives as not everyone in the family likes them. I used less zucchini, but added fresh chopped tomatoes. Also I didn't use as much cheese as the recipe called for. I topped it with Enchilda Sauce Enchilada Sauce. And served it with Tex Mex Rice Tex-mex Rice. A delicious dinner, compliments of Zaar!

3 people found this review helpful

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From: flower7

On May 9, 2005

These are really tasty! I used small flour tortillas (personal preference) and just heated them in the microwave. Had about a cup of filling left over (probably didn't fill them quite full enough). Also cooked for 20 minutes not 15. Very good with sour cream. Wish I'd found this one sooner! *Updated to add that I think they are even better the next day, reheated - the flavors came together more after a night in the fridge. Yum!