Bean Enchiladas

Ingredients:

1 can vegetarian refried beans

1 can black beans, rinsed and drained

1.5 cups onion, diced

1.5 cups (~2 medium) zucchini, diced

12 corn tortillas, heated to soften OR 9 flour tortillas

2.5 cups red enchilada sauce

2 cups shredded cheddar cheese (or Daiya dairy-free cheese)

serve with: shredded lettuce, cilantro, avacado, tofutti dairy-free sour cream

Directions:

• Preheat oven to 350.  Spray a 9x13 inch pan with non-stick spray
• Sautee onion and zuccini in skillet over medium-high heat until softened, ~4 minutes
• Pour 1/2 cup of enchilada sauce into the bottom of the 9x13 inch pan, spread to coat bottom.
• Assemble enchilads: spread a thin layer of refried beans on tortilla, top with a spoon-full of black beans, a spoon-full of onion and zucchini mixture, a sprinkling of cheese, and drizzle with a bit of enchilada sauce on top.  Fold enchilada and place seam side down in pan.  Continue to place prepared enchiladas side by side in the pan - snuggled in tightly.
• Pour remaining enchilada sauce over the top of the enchiladas.  Cover dish with foil and bake for 30 min.
• Remove pan from oven and take off foil.  Sprinkle cheese on top and return to oven for 5 min.  
• Serve immediately with desired toppings.

Recipe adapted from: http://www.recipegirl.com/2011/05/02/easy-beef-enchiladas/