Wondering what to do with your extra zucchini from the garden… THIS is amazing! “The homemade sauce is to die for!”
- 1 lg. package corn tortillas
- shredded (dark leaf) greens (optional)
- 1 medium tomato diced (optional)
- Avocado slices (optional)
- Green onions chopped (optional)
- 2-3 tbsp olive oil
- 1.5 pounds chicken (diced or strips)
- 1 orange pepper
- 1 medium sweet onion
- 1 medium zucchini
- 1 tbsp coconut oil
- 2 cloves fresh garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 (6oz) pkg. mild cheddar cheese
- 2 (15oz) cans black beans (rinsed and drained)
- 2 garlic cloves Minced
- 1 tbsp. onion minced
- 2.5 tbsp. chili powder
- 1/4 tbsp. oregano
- 1/4 tbsp. Parsley
- 1 tbsp. basil (fresh)
- 6 oz. organic tomatoes sauce
- 1/4 cup fresh salsa
- 1/2 tsp. ground cumin
- 1.5 cups water
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation and cooking:
Preheat oven to 350 degrees.
Add to large skillet coconut oil, garlic, salt, pepper and chicken. Sauté until cooked thoroughly. Add orange pepper, zucchini, and onion. Continue to Saute until onions are translucent. Stir in black beans and set aside.
In medium mixing bowl combine all ingredients from above (sauce) and mix thoroughly. Set aside.
Preparing the enchiladas
Warm corn tortillas (this prevents them from cracking). Taking one tortilla at a time, place approx. 1/4 cup of filling into the center of the tortilla. Top with approx. 1 tbsp of shredded cheddar cheese. Roll tortilla until edges meet. Apply in large backing dish with the edges face down. Continue this until task completed.
Using a basting brush, lightly coat the top of the tortillas. Place in preheated oven for 15 minutes or until tortillas are lightly brown. Remove from oven and generously spread enchilada sauce. Top with cheddar and return to oven. Bake for 20-25 minutes or until cheese is melted.
Remove from oven and allow to cool. Serve topped with choice of toppings. ENJOY!
**Recipe credit: Refocused Fitness and Nutrition**