Enchiladas - Summer Squash And Black Bean

Ingredients

Quick Enchilada Sauce

Recipe By :Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"

Serving Size : 2 1/2 cups

1 cup tomato sauce

1 1/2 cups water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/2 teaspoons chili powder

2 tablespoons cornstarch -- or arrowroot

Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.

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For the Enchiladas:

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/4 cup green or red bell pepper, chopped

12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

1/2 teaspoon ground cumin

1 teaspoon Ancho chile powder (or mild chili powder)

1/8 -1/4 teaspoon chipotle chile powder (or to taste)

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

2 teaspoons lime juice

1 can enchilada sauce (or 10 ounces homemade sauce)

8 Mission Multi-Grain Flour Tortillas (medium, soft taco)

chopped green onions, for serving

These Enchiladas Are A Little Hard To Get Out Of The Pan Completely Intact, So I Often Bake And Serve Them In Individual Dishes.

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