Here is a dish you can freeze and cook for another time. I personally prefer refried beans and zucchinis, but you can use any vegetable you like. If you are into spicy food, you can add fresh chili or chili powder. Fresh tomato salsa is also a good side for this recipe.
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons garlic powder
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) vegetable broth
1 can diced tomatoes or 2 cups fresh tomatoes, seeded and diced
3/4 cup water
Salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained or refried beans
2 cups zucchinis, diced (1 inch thick pieces)
16 corn tortillas (6-inch)
2 tablespoons chopped parsley
Preheat the oven at 400F
To prepare the sauce, place a medium saucepan under medium flame; heat the oil. Add the tomatoes, tomato paste, flour and 1 teaspoon garlic powder. Mix well. After, pour in the broth and water. Whisk it until the ingredients are well combined. Bring it to a boil. Lower the heat and let it simmer for 5 minutes or until the sauce thickens. Season it with salt and pepper. Set aside.
In a bowl, combine the beans, zucchini and 2 cups of cheese. Season it with salt, pepper and 1 teaspoon of garlic powder.
Wrap the tortillas in foil or place them in a covered heatproof container. Microwave on high for 1-2 minutes or in the oven for 5-10 minutes to heat it a little. After, place 1/3 cup of filling in each tortilla. Roll it tightly and place them seam down in a greased baking pan or dish. Do the same for all the remaining tortillas. Top it with sauce and the remaining cheese. Bake it uncovered for 15-20 minutes or until the cheese bubbles and it is light brown. Let it stand for 5 minutes.
Garnish with chopped parsley if desired. Serve warm.
Photo Courtesy Of: Acererak