Bean Enchiladas

1 jalapeño pepper, seeded, minced
4 scallions, chopped
2 small zucchini, diced
2 tablespoons butter
Salt
Pepper
2 (15 ounce) cans red kidney beans, drained and rinsed
8 ounces mozzarella cheese, shredded
8 (8-inch) flour tortillas
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce

Sauté jalapeño pepper, scallions and zucchini in butter over medium-low heat 10 minutes. Season with salt and pepper.

Mash kidney beans. Layer beans, zucchini mixture and mozzarella cheese on flour tortillas, dividing equally; roll up. Place, seam side down, in 2 baking dishes.

Combine enchilada sauce and tomato sauce; pour on top. Bake, covered, at 350 degrees F for 35 minutes.