Veggie and Black Bean Enchiladas

Any night is a good night for enchiladas! These vegetarian-friendly stuffed enchiladas were inspired by some of the last summer squash of the season. I like to use flour tortillas for enchiladas, because they hold up better and don’t need to be coated in oil to be delicious.
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Veggie Enchiladas
8 flour tortillas
2 cups shredded Mexican cheese
1 28-ounce can enchilada sauce
2 small onions
2 yellow squash
1 15-ounce can black beans
1 4-ounce can green chili peppers
2 tablespoons olive oil
Salt and pepper
1 2.25-ounce can sliced black olives
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Preheat oven to 350 degrees F. Dice onions and yellow squash. Drain beans and rinse. Heat a skillet over medium-high heat and pour in 2 tablespoons olive oil. Add onion and sauté for 5 minutes, until soft. Add diced squash and sauté another 5 minutes. Stir in drained black beans and green chili peppers. Season with salt and pepper. Remove from heat and stir one cup of shredded cheese into the filling.
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In a rectangular glass baking dish, pour half of the enchilada sauce in the bottom. Fill tortillas with 1/2 cup filling and roll up, placing each into the baking dish with the rolled end facing down. Once all 8 are filled and stuffed into the pan, pour the rest of the enchilada sauce over the top and finish with drained, sliced olives.
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Place in preheated oven and bake for 22-25 minutes, until cooked through and cheese is melty.