Friday, April 30, 2010
Mushroom and zucchini enchiladas
20-25 small corn tortillas*
3 Tblsp. vegetable oil
two small zucchinis, sliced
one package mushrooms, sliced
16 ounces cheddar cheese
15 ounce can black beans, drained and rinsed
one batch mole poblano (see recipe below)
*I find corn tortillas tastier than flour tortillas, but more difficult to work with. Cold corn tortillas will break when you try and roll them, so I had to microwave them in batches for thirty seconds or so before filling and rolling them.
Heat oil in a large pan and add mushrooms and zucchini. Saute until tender then remove from heat and let cool. In a large bowl, combine black beans, cheddar, and cooled vegetables.
Working in small batches, heat the tortillas (30-45 seconds in the microwave), so that they're soft. Place a few spoonfuls of filling into each tortilla, roll it up, and place in a deep pan. When filling is gone, cover tortillas with mole poblano and some additional cheddar. Bake at 350 degrees for 20-25 minutes, or until bubbling.