Enchiladas with Sauteed Zucchini

Beef and Bean Enchiladas With Sautéed Zucchini
source: Real Simple
This recipe is tailored to meet the needs of our family and makes 8 beef and bean, 4 bean and cheese and 4 beef and bean with gfcf cheese:

2 Tab. canola oil
1 medium onion
1 pound ground beef
2-15 oz. cans pinto beans, rinsed
8 oz. cheddar cheese (more if you wish)
4 oz. gfcf cheddar cheese shreds
4 cups enchilada sauce
16-6 inch corn tortillas
optional toppings: sour cream, cilantro and salsa

2 med. zucchini (optional)

Enchiladas
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Take 1/4 out of the pan and set aside. Add the beef  to the rest and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in one can of the beans. Add the other can of beans to the onions you set aside. and 1 cup of the Cheddar.
Spread 1 cup of the enchilada sauce in the bottom of a 9 x 13-inch baking dish and 1/2 cup each in two 9 inch square dishes.
Roll up the beef mixture and some of the cheese in 8 of the tortillas and place the rolls seam-side down in the 9 x 13 inch dish.
Roll up the beef mixture and some of the gfcf cheese in four of the tortillas and place the rolls seam-side down in a 9 inch square dish. 
Roll up the bean and onion mixture and some of the cheese in four of the tortillas and place the rolls seam-side down in the other 9 inch square dish. 
Top the 9 x 13 pan with  with 1 cup of enchilada sauce and cup of Cheddar.
Top the gfcf pan with 1/2 cup of enchilada sauce and 1/2 cup gfcf cheddar cheese shreds.
Top the vegetarian pan with 1/2 cup of enchilada sauce and 1/2 cup of cheddar.
Bake all three pans until the cheeses are brown in spots, 10 to 15 minutes.

Sauteed Zucchini
Meanwhile, heat the remaining tablespoon of oil in another skillet over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. 

Serve the enchiladas with the sour cream, salsa, and cilantro and the zucchini on the side, if you made it.

Modified slightly from the recipe at Real Simple.

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