Veggie Bean Enchiladas Recipe

Veggie Bean Enchildas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

• Preheat the oven to 350'
• Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
• Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
• Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
• Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
• Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
• Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.

Serves 4.
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