Black bean, corn, and zucchini enchiladas

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

Enchilada Sauce

1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained

Easy

Directions

1. For Enchilada Sauce:

2. Heat oil in a large saucepan over medium heat.

3. Add onion and garlic; sauté 5 minutes or until onion is tender.

4. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

5. For Enchiladas:

6. Preheat oven to 350°.

7. Heat oil in a large nonstick skillet over medium-high heat.

8. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

9. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.

10. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up.

11. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.

12. Spread remaining 2 cups sauce evenly over enchiladas.

13. 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.

main courses, vegetarian September 27, 2012 04:22

Author myrecipes.com/recipe/black...