Black Bean, Corn, and Zucchini Enchiladas

Black Bean, Corn, and Zucchini Enchiladas Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This quick and easy enchilada recipe is an easy weeknight family favorite. Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.

Yield:

8 servings (serving size: 1 enchilada)

Recipe from

Nutritional Information

Calories 348
Caloriesfromfat 27 %
Fat 4.2 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 16 g
Carbohydrate 47.2 g
Fiber 7 g
Cholesterol 20 mg
Iron 3.3 mg
Sodium 878 mg
Calcium 260 mg

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
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.

Note:

Melissa Williams,

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note