Veggie Bean Enchiladas

Veggie Bean Enchiladas

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

1. Preheat the oven to 350'
2. 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.
3. Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
4. Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
5. Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
6. Spoon the remaining Larry's Ranchero Sauce over the enchiladas, bake in the oven for 20 to 25 minutes until the cheese is bubbling.
7. Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
8. Serves 4.

More recipes at www.larryssouthwesternsauces.com
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