Black Bean, Corn and Zucchini Enchilada Recipe
Yield
8 servings (serving size: 1 enchilada)
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
Preparation
Preheat oven to 350°.
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.
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.
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.
Enchilada Sauce
Yield
3 cups (serving size: about 1/3 cup)
Ingredients
• 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
Preparation
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.
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