Black Bean, Corn and Zucchini Enchiladas Recipe

Name: Black Bean, Corn and Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil, divided; ½ cup red onion, diced; 1 teaspoon garlic, minced; ½ cup vegetable broth; 1 tablespoon chili powder; 1 tablespoon honey; 1 teaspoon ground cumin; ½ teaspoon salt; 1 (28 ounce) can crushed tomatoes; 2 cups zucchini, diced; 1 (10 ounce) package frozen corn; 1 (15 ounce) can black beans, rinsed and drained; 8 (8 inch) whole wheat tortillas; 2 cups reduced-fat cheddar cheese, shredded

Servings: persons

2 teaspoons canola oil, divided
½ cup red onion, diced
1 teaspoon garlic, minced
½ cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
½ teaspoon salt
1 (28 ounce) can crushed tomatoes
2 cups zucchini, diced
1 (10 ounce) package frozen corn
1 (15 ounce) can black beans, rinsed and drained
8 (8 inch) whole wheat tortillas
2 cups reduced-fat cheddar cheese, shredded

1
For sauce: Heat 1 t oil in large saucepan over med heat.
2
Add onions and garlic; saute 5 in or til onion is tender.
3
Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes.
4
Reduce heat and simmer 30 minute.
5
For enchiladas: Heat oven to 350.
6
Heat 1 t oil in large nonstick skillet over med-high.
7
Add zucchini and corn; saute 5 min or til tender.
8
Remove from heat and stir in beans.
9
Spread 1 c enchilada sauce in bottom of a 13x9 inch baking dish coated with cooking spray.
10
Spoon about 1/2 c veggie mixture down center of 1 tortilla; sprinkle with 2 T cheese, and roll up.
11
Place seam side down in baking dish.
12
Repeat procedure with remaining tortillas.
13
Spread remaining 2 c sauce evenly over top enchiladas.
14
Cover with foil and bake 30 minute Uncover; top with remaining 1 c cheese.
15
Bake uncovered, about 10 min or til cheese melts.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons canola oil, divided, ½ cup red onion, diced, 1 teaspoon garlic, minced, ½ cup vegetable broth, and more.

Yes, Black Bean, Corn and Zucchini Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean, Corn and Zucchini Enchiladas

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