Zucchini Enchiladas

These were fantastic!  This will be my new go-to recipe for enchilada night.  Adapted from Molly Katzen's "Enchanted Broccoli Forest" cookbook.

2 Tab. olive oil
1 1/2 c. minced onion
6 cloves garlic, minced
3/4 tsp. salt
1 large bell pepper, minced
5 small (6 inch) zucchini, diced
14 oz. can white beans (or any type of beans), drained and rinsed
1 1/2 tsp. ground cumin
1 Tab. dried basil
1 1/2 tsp. dried oregano
cayenne and black pepper to taste
1 tsp. "Better than Bouillon" chicken base (omit for vegetarian recipe) (bought this in a jar at Costco)
1 1/3 c. packed grated jack cheese, plus more for top
+/-12 tortillas (I used the Las Fortunitas wheat brand from Costco and loved them.)
14 oz. can green enchilada sauce

Heat oil in a large, deep skillet.  Add onion, garlic, and salt and saute over medium heat 8-10 minutes or until onion is very soft.  Add bell pepper, zucchini, beans, seasonings and optional bouillon.  Stir and cook over medium heat another 5-8 minutes, until zucchini is just tender.  Remove from heat and stir in the 1 1/3 c. cheese.  Allow to cool for a few minutes.  Spray a little Pam into a 9x13 pan.  Splash a little enchilada sauce into the bottom of pan to cover.  Fill about 12 tortillas with filling (use it up).  Sprinkle top with more cheese and pour the rest of the enchilada sauce over the top.  Bake at 350* about 30 minutes (until bubbly and crisping).