Categories: Tex-Mex Recipes

Ingredients

• 8 (7-8-inch) flour tortillas
• Nonstick cooking spray
• 2 medium carrots thinly sliced
• 1 large zucchini or yellow summer squash, quartered lengthwise and sliced
• 2 tsp. ancho chili powder or chili powder
• 1 tsp. ground cumin
• 1 (15 oz.) can no-salt-added black beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican-style stewed tomatoes
• 2/3 cup shredded Monterey Jack cheese
• 1/8 tsp salt
• Hot pepper sauce

Directions

1. Preheat oven to 350 degrees. Wrap tortillas tightly in foil. Bake for 10 minutes to soften. Lightly coat a 2-quart rectangular baking dish with nonstick spray; set aside.
2. Meanwhile, lightly coat a large skillet or wok with nonstick spray. hear over medium heat. Stir-fry carrots for 2 minutes. Add zucchini or squash, chili powder, and cumin; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Remove skillet from heat. Stir in the beans, half of the undrained tomatoes, 1/3 cup of the cheese, the salt, and hot pepper sauce to taste.
3. Spoon about 1/2 cup of the vegetable mixture onto each tortilla near an edge; roll up

4. tortillas. Arrange filled tortillas, seam sides down, in prepared baking dish. Lightly coat tops of tortillas with nonstick spray.

5. Bake, uncovered, for 15 to 17 minutes or until mixture is heated through and tortillas are crisp.
6. Meanwhile, heat remaining undrained tomatoes in a small saucepan Spoon over enchiladas; top with remaining cheese.

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