Active Time: 50 minutes • Total Time: 1 hour 40 minutes • Serves: 8
2 tablespoons Schnucks vegetable or canola oil, divided
2 large poblano chile peppers (about 4 ounces each), sliced (about 2 cups)
1 large onion (about 8 ounces), sliced (about 2 cups)
1/2 teaspoon salt, divided
1 package (10 ounces) sliced baby bella mushrooms
2 medium zucchini (about 8 ounces each), each cut lengthwise in half, then crosswise into 1/4-inch-thick slices
2 cans (15 ounces each) Schnucks black beans, rinsed and drained
1 can (4 ounces) Schnucks diced mild green chiles
1 bunch fresh cilantro, thicker stems discarded and remaining stems and leaves coarsely chopped
1 package (16 ounces) Schnucks hot pepper Jack cheese, shredded
2 packages (8 ounces each) green chile enchilada sauce, divided
1 (8-count) package enchilada sized café style tortillas (16 ounces)
1. Preheat oven to 375°F. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add poblano peppers, onion and 1/4 teaspoon salt and cook 8 to 10 minutes or until onion is golden brown and tender, stirring occasionally. Transfer vegetables to large bowl. In same skillet, add mushrooms, zucchini and remaining 1 tablespoon oil and 1/4 teaspoon salt and cook over medium-high heat 8 to 10 minutes or until tender, stirring occasionally. Add mushroom mixture to large bowl with vegetables. Add black beans, undrained green chiles and cilantro and toss to combine. Makes about 8 cups.
2. Set aside 1-1/3 cups shredded cheese. Pour 1 package enchilada sauce into pie plate. Dip 1 tortilla at a time in sauce, allowing excess to drip off, then place tortilla on work surface. Spread about 1/3 cup cheese horizontally across tortilla, then spread about 1 cup vegetable mixture over cheese. Fold sides over filling, then place enchilada in 13 x 9-inch glass or ceramic baking dish. Repeat to make 7 more enchiladas, pushing them close together to fit in dish. Pour any remaining sauce in pie plate over enchiladas. Spread remaining package of enchilada sauce on top. Sprinkle reserved cheese over sauce.
3. Cover dish with nonstick aluminum foil. Or, spray 1 side of foil with nonstick cooking spray and place over enchiladas. Bake 30 minutes. Remove foil and bake 10 to 15 minutes longer or until top begins to brown and enchiladas bubble at side of pan. Let stand 5 minutes before serving.
Each serving: about 590 calories, 27 g total fat (15 g saturated),
130 mg cholesterol, 364 mg sodium, 34 g carbohydrate,
1 g fiber, 7 g protein