Veggie Enchiladas w/Tomatillo Sauce

Written by Gail Cohen | 01 January 2010

Yield: 4-6 servings

Ingredients for Tomatillo Sauce
10-12 tomatillos
(husked and rinsed)
1 jalapeño pepper
(seeded and chopped)
2 cloves of garlic (chopped)
1/2 bunch of cilantro (chopped)
1 tbs. chopped mint leaves
1 tsp. salt

Directions
Place tomatillos and jalapeño in medium saucepan and cover with water. Bring to boil, reduce heat and simmer until soft, about 15minutes. Drain and pour into blender with garlic, cilantro, mint, and salt.  Blend or purée until combined. Set aside.

Ingredients for Enchiladas
2 tbs. of olive oil
2 cups of black beans (cooked)
1/2 cup of corn (fresh or frozen)
1 zucchini (sliced)
1 jalapeño (seeded and chopped)
1/4 cup of red onions (chopped)
6 tbs. of plain nonfat yogurt
12 corn tortillas
8 ounces of jack cheese (shredded)

Directions
Preheat oven to 400 degrees.
In a large saucepan, sauté onions, jalapeño, and zucchini in olive oil. Add beans and corn; and set aside.
Spread a layer of tomatillo sauce on the bottom of a glass baking dish. Make one layer of (6) tortillas, which overlap slightly. Sprinkle a thin layer of cheese over the  tortillas. Cover with bean mixture and dot with yogurt. Add another layer of tortillas. Pour tomatillo sauce on top and sprinkle with remaining cheese.
Bake until bubbling and slighty golden around edges, about 30-40 minutes.