black bean, zucchini, and corn enchiladas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611704
This is the 2nd time I have made this recipe. The 2nd time was much, much better. The first time around I didn't make any modifications. The whole wheat tortillas they call for are not very good for enchiladas. They turn out mushy and pasty. This time around I used traditional corn tortillas. Using corn tortillas requires a little bit extra prep work. You will need to soften them up in order to roll up the enchiladas. I simply sprayed the tortillas on one side with cooking spray and stuck them on a cooking sheet in the preheating oven. They will be soft and pliable in about 3-5 minutes. Another method I have heard of but haven't tried is to dip the tortillas into the heated enchilada sauce. If anyone out there makes this recipe I would like a report on this method. I also modified the enchilada sauce a little. I found that I did not have the full tablespoon of regular chili powder called for. I simply made up the difference with a little of the ancho chili powder and about a teaspoon of the chipotle powder I have on hand. This simple addition made a big difference in the final product. I really liked the smoky, spicy flavor of the chipotle in the enchilada sauce. It nicely enhanced the fairly bland filling and turned this recipe into one I will make even more often in the future.