Vegetarian Enchiladas in Jalepeno Sour Cream Sauce
Made these last week, and they were a hit with all four of us. Quite simple and easy! Next time I'm going to try making the sauce with greek yogurt in place of the sour cream. Vegetarian Enchiladas in Jalepeno Sour Cream Sauce 1 T oil 1 onion, diced 2 cloves garlic, minced 1 red pepper, diced 1 zucchini, diced 4 med mushrooms, diced 1 can black beans sweet corn (just eyeball it) corn/flour tortillas (I prefer corn) grated cheese (i had a mix of colby jack and mozzerella) 1 T butter 2 T (heaped) flour 1 c stock (veggie or chicken) s&p to taste 3 T sour cream 2 T jalepenos, finely chopped and lightly sauted cilantro, chopped, to garnish green onion, chopped, to garnish Heat oil in a large frying pan, and cook the onion, garlic, pepper, zucchini, and mushrooms over medium for 5-10 minutes, until they are soft and have released some of their liquid. Add the corn and black beans, and mix. Spoon a quarter of the vegetable mixture i