My husband literally asks for this dish and yall it’s sooo easy!

Tbh I end up throwing whatever veggies I have in there too like one time I used butternut squash in place of the zucchini and it was very tasty!

While I do eat meat frequently I try to add in plant based dishes wherever I can during the week which increase fiber, polyphenols, and low to no saturated fats. Beans are an excellent and filling source of protein, fiber, and iron!

This dish is so hearty and tasty and I love having it for left overs 🤍

You can make this dish vegan by swapping for vegan cheese!

I hope you enjoy it!

Ingredients:
2 zuchinis, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 onion, diced
1-2 cans low sodium black beans, drained
Salt and pepper
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
*optional pinch chili powder for spice
1 can red enchilada sauce
6-10 tortillas
1 cup shredded cheddar cheese (or vegan cheese)

Directions: preheat oven to 400F. In a large saute pan with some oil cook zucchini, bell peppers, onions until softened. Add in black beans, salt, pepper, smoke paprika, cumin, garlic powder. Once cooked remove from heat. Assemble enchiladas but placing 1-2 spoonfuls of veggie bean mixture in a tortilla, roll up, and place in a casserole dish. Top enchiladas with red sauce and cheese. Bake for 10-15 minutes until cheese is melted!