This easy to make recipe is topped with a generous amount of cheese and is definitely a meal you'll be making weekly!

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PREP20 min
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Cooking45 min
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Ready in1 h 5 min



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

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