Cheesy Veggie Enchiladas

Preheat the oven to 375F and generously grease a baking dish with 1 tbsp local butter and set aside.

Step 2 - The Béchamel sauce

To make the béchamel sauce, in a small sauce pot, melt 2 tbsp of local butter. Add flour and let it cook for 1-2 minutes while stirring constantly. Pour in milk and whisk vigorously to thicken sauce, bring to a boil. Add salt and pepper to taste, continue to stir on low heat for 2 minutes and remove from heat. Pour béchamel sauce into a small bowl and cover with plastic wrap, set aside for assembly.

Step 3 - The Filling

To make the filling, in a large skillet, add 1 tbsp local butter, chopped onion, minced garlic, zucchini, red pepper, kale, taco seasoning and water. Sauté for 3-5 minutes until vegetables are softened, then add taco seasoning and water. Continue to simmer until water has evaporated, add beans and mix.

Step 4

To assemble, lay a tortilla flat, spread 1 tbsp of béchamel sauce on the tortilla, add approx ¼ cup of sautéed vegetables (depending on the size of the tortilla) and sprinkle cheese over top. Roll up the tortilla and place into a large baking dish. Repeat for remaining tortillas.

Step 5

Pour enchilada sauce over the rolled up tortillas. Cover generously with shredded cheese and bake for 20 minutes or until cheese is melted and enchilada sauce is bubbling.