Zucchini, Black Bean, And Corn Enchiladas Recipe

Name: Zucchini, Black Bean, And Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 cups diced zucchini; 1 1/4 cups frozen corn; 1 (15 ounce) can black beans, rinsed and drained; 8 whole wheat tortillas; 2 cups shredded cheddar cheese; 1 teaspoon olive oil; 1/2 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; 1 (28 ounce) can crushed tomatoes, undrained

Servings: persons

1 teaspoon olive oil
2 cups diced zucchini
1 1/4 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
8 whole wheat tortillas
2 cups shredded cheddar cheese
1 teaspoon olive oil
1/2 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
1 (28 ounce) can crushed tomatoes, undrained

1
Preheat oven to 350 degrees.
2
Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
3
While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
4
Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) 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 cheese. Spread remaining sauce over enchiladas.
5
Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 cups diced zucchini, 1 1/4 cups frozen corn, 1 (15 ounce) can black beans, rinsed and drained, and more.

Yes, Zucchini, Black Bean, And Corn 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.

That's it — enjoy your meal!

Zucchini, Black Bean, And Corn Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions