Black Bean, Corn, and Zucchini Enchiladas
Merideth Henry
Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.
ingredients
- 1 teaspoon canola oil
- 2 cups diced zucchini
- 1 (10-ounce) package frozen whole-kernel corn
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups Enchilada Sauce, divided
- Cooking spray
- 8 (8-inch) whole wheat tortillas
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- Enchilada Sauce:
- 1 teaspoon canola oil
- 1/2 cup diced red onion
- 1 teaspoon minced garlic
- 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (28-ounce) can crushed tomatoes, undrained
directions
- 1
Preheat oven to 350°.
- 2
Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
- 3
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
- 4
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
- 5
Enchilada Sauce:
- 6
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.
notes
Also try pepper jack cheese for a kick.
Source: Merideth Henry
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