Vegetarian Black Bean, Corn And Zucchini Enchiladas Recipe

Name: Vegetarian Black Bean, Corn And Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 2 cups diced zucchini; 10 ounces frozen corn; 15 ounces black beans, rinsed; 2 cups enchilada sauce, divided (recipe follows); cooking spray; 8 (8 inch) whole wheat tortillas; 2 cups shredded reduced-fat cheddar cheese, divided; Enchilada sauce; 1 teaspoon canola oil; 1/4 cup diced red onion; 1 teaspoon minced garlic; 1/2 cup vegetable broth; 1 tablespoon chili powder; 1 tablespoon honey; 1 teaspoon ground cumin; 1/2 teaspoon salt; 28 ounces crushed tomatoes

Servings: persons

1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
Enchilada sauce
1 teaspoon canola oil
1/4 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
28 ounces crushed tomatoes

1
To make sauce:.
2
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
3
To assemble and cook enchiladas:.
4
Preheat oven to 350.
5
Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
6
Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
7
Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
8
Roll the tortilla and place it seam side down in the baking dish.
9
Repeat and then top with remaining enchilada sauce.
10
Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
11
Should make 8 large yummy enchiladas!

532

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 18 ingredients. The key ingredients include: 1 teaspoon canola oil, 2 cups diced zucchini, 10 ounces frozen corn, 15 ounces black beans, rinsed, and more.

Yes, Vegetarian 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.

Vegetarian Black Bean, Corn And Zucchini Enchiladas

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