Bean Enchiladas Recipe

• 1 Jalapeno Pepper (seeded & minced)
• 4 Scallions (chopped)
• 2 small Zucchinis (diced)
• 2 tbsp Butter
• Salt and Pepper (to taste)
• 2 (15 oz) cans Red Kidney Beans (drained and rinsed)
• 8 oz Mozzarella Cheese (shredded)
• 8 (8-inch) Flour Tortillas
• 1 (10 oz) can Enchilada Sauce
• 1 (8 oz) can Tomato Sauce

• Heat butter in a small frying pan.
• Add jalapeno pepper, scallions, and zucchini. Stir and fry over medium-low heat. Season with salt and pepper.
• Smash the beans and place over tortillas.
• Spread zucchini mixture over the tortillas.
• Sprinkle cheese and roll up the tortillas.
• Place the seam side down on 2 baking sheets.
• Combine enchilada and tomato sauces. Pour over the tortillas.
• Cover the sheets and bake at 350 degrees F for 35 minutes.
• Remove and serve immediately.