Summer Squash Enchiladas
Ingredients
- 12 corn tortillas
- 1 medium size onion
- 3 cloves of garlic
- 14 ounces can of black beans (or cooked)
- 7 ounces can of tomato puree
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin powder
- 2 tablespoons olive oil
- 1/4 cup Mexican cheese blend
- salt to taste
- 4 cups chopped summer squash (various)
- 14 ounces diced tomatoes (or fresh)
- crushed red chili flakes )to taste)
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