Veggie Enchiladas

While perusing the food 52 website, I came across a recipe for Summer Squash Enchiladas.  I prefer zuchinni squash to summer squash, but like to combine them for a more colorful meal.   I had already been soaking some pinto beans and wasn't sure what I was going to do with them.  So I made a variation of these, of course leaving out the mixed cheese blend and using store- bought enchilada sauce.   They came out great!  Even my meat-eating husband liked them.  Another good idea if you have plenty of dough would be to add some diced avocado inside of each of your enchiladas to make them more creamy.

• 22 corn tortillas
• 1 small onion
• 2 cloves garlic
• 2 cups cooked pinto beans(or any other)
• 2 cans enchilada sauce
• 2 tsp cumin powder
• salt to taste
• 2 tbsp EVOO
• 2 med zuchini squash, chopped
• 1 med yellow squash, chopped
• 1 med jalapeno, diced seeds removed (optional)
• 2 small tomatoes, chopped
• 1 bunch cilantro, chopped
• 1 med avocado, chopped

Saute onion in EVOO over med heat for about 5 min.  Add minced garlic.  When you can smell the fragnant garlic, add squash and jalapeno.  Add a small bit of your enchilada sauce.  Once the squash starts to soften, add  the beans.  Mix together and turn down the heat a little.  You want the flavors to blend together then set aside to cool so it is easier to handle.  Pour a little bit of the sauce in a bowl so you can dip the corn tortillas in before you fill them.  You want your tortillas to be soft and pliable.  You can dip them in some hot oil for a few seconds if you are not worried about calories or dip them in warm enchilada sauce.  Preheat your oven to 375.  Put a small amount of enchilada sauce in the bottom of a 9x14 pan.  Then fill tortillas with 1/4 cup of filling and roll up laying them crease side down.  I made 22 enchiladas with this recipe.  Bake for 25 minutes or util warmed up.  When plating, garnish with diced tomatoes, cilantro and avocado.