These were awesome! Both my fiance and I loved them. Made just as written, and served with quinoa and salsa.
Black Bean, Corn, and Zucchini Enchiladas
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)
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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
- 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
- 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.
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