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Black Bean, Corn, and Zucchini Enchiladas

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 enchilada)
This quick and easy enchilada recipe is an easy weeknight family favorite. Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.

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
  • 3 cups Enchilada Sauce, divided
  • Cooking spray
  • 8 (8-inch) whole wheat tortillas
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.