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 in a line along the center of the tortillas, and top with 1-2 T grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Set aside.

Heat the oven to 400. 

Melt butter in a saucepan, and add flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding stock. Season generously with black pepper, and some salt, then add sour cream, jalepenos, and remaining cheese. Mix well until smooth and fully combined.

Pour sauce over the tortillas, (and more cheese if you'd like), and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are hot through. Garnish with your cilantro and green onions.

Bon Appetite!