Adapted from Fat Free Vegan
Note: I layered this into a casserole dish instead of rolling up enchiladas. I used an 8" square baking dish, and 4 large whole wheat tortillas (which are bigger than the standard corn tortillas used for enchiladas). I used the same amount of filling listed below, and it still made 4 large servings. I also added a small amount of shredded cheddar cheese in 2 of the layers.
1 medium onion, chopped fine
3 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped (I omitted)
12 ounces patty pan, zucchini, or yellow summer squash, diced
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
Juice from half a lime
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas (I used whole wheat tortillas)
chopped green onions, for serving
Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the lime juice. Check seasoning and adjust to taste.
Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.
Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.