Pancho Enchiladas

This is an adaption to the enchilada dish served by Canyon Cafe. I substituted veggies for the chicken.

***ENCHILADAS***
2 cups cooked black beans
1 large or two small zucchinis, cubed
1 large red pepper, diced
6 tablespoons thinly sliced green onions
8 ounces shredded monterey jack cheese
8 flour tortillas (6- or 8-inch)
***THREE-PEPPER CREAM SAUCE***
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy whipping cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red cayenne pepper
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard, PLUS
1 teaspoon Dijon mustard
2 teaspoons cornstarch, mixed with
1 1/2 tablespoon cold water

PREPARATION:

To prepare enchiladas: Heat oven to 350 degrees F. Grease a 9x13 inch baking pan.

In a large bowl, mix together black beans, zucchini, red peppers, green onions and cheese. place about 1/2 cup of the mixture on each tortilla. Roll up tortillas; place in the baking dish. (Enchiladas may be assembled to this point, covered and refrigerated until needed, up to one day. Before proceeding, let return to room temperature.)

Pour about 1-1/2 cups sauce over enchiladas; bake 30 minutes or until heated through.

For Sauce: Place a large, heavy saucepan over medium-high heat. When pan is hot, add oil and onion; saute until tender. Meanwhile, pour cream into a small bowl. Add red pepper flakes, cayenne, black pepper and mustard; mix well.

When onion is tender, add cream mixture to pan. Bring to a simmer; cook about 3 minutes, stirring frequently. Dissolve cornstarch in water; stir mixture into simmering cream sauce. Return sauce to a light simmer, then remove from heat.