This recipe is vegetarian yet still uses classic ingredients. Pair with a side fruit or vegetable, such as jicama salad, for a balanced plate.Serves 4-6
- 2 tablespoons olive oil, plus more for oiling the pan
- 1 cup vegetable broth (low or no sodium)
- 8 ounces tomato sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 medium zucchini, diced
- 2 cups cooked, dried black beans*
- 3 cups chopped greens, such as spinach, chard, kale, or mustard
- 1/2 teaspoon salt
- 1/2 bunch cilantro, chopped
- 10-12 medium corn tortillas
- 1 cup shredded Jack, cheddar, or queso fresco cheese (optional)
- 4 scallions, finely chopped
Preheat oven to 400 degrees F.
Prepare sauce: Heat 1 tablespoon olive oil over medium heat and whisk in vegetable broth and tomato sauce. Simmer 5-8 minutes until thickened. Then remove from heat; stir in paprika, white pepper, cumin, and oregano; and allow to cool.
Prepare filling: Heat another tablespoon of olive oil over medium-high heat in a large sauté pan. When oil is hot, add onion and garlic and cook until softened, about 3-5 minutes. Stir in zucchini, black beans, greens, salt, and cilantro, and sauté another 3-5 minutes.
Oil a large casserole or baking pan. Fill each tortilla with about 1/4 cup filling, roll, and place seam side down in pan.*
Pour sauce evenly on top and sprinkle with cheese. Bake in preheated oven for about 20 minutes then top with diced scallion.
*Bon Appétit chefs use cooked, dried beans. If you prefer to use canned beans at home, be sure to rinse thoroughly before using.