Black Bean, Corn & Zucchini Enchiladas...

Seven of us gathered here to welcome Steve and Cyndi back from their six months in Mexico. Wanting to continue the fiesta for them, a little longer, I found this delicious, easy dish. ¡Muy delicioso!

    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

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.

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Nickanddeb Bako said...

Just saw this and I going to try my hand at it! Sounds amazing and healthy too.

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