Black Bean, Corn, and Zucchini Enchiladas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 27%
  • Fat: 4.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 16g
  • Carbohydrate: 47.2g
  • Fiber: 7g
  • Cholesterol: 20mg
  • Iron: 3.3mg
  • Sodium: 878mg
  • Calcium: 260mg

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

Preparation

  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.
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