Black Bean, Corn and Zucchini Enchiladas |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Cooking Light. Ingredients:
2 teaspoons canola oil, divided |
1/2 cup red onion, diced |
1 teaspoon garlic, minced |
1/2 cup vegetable broth |
1 tablespoon chili powder |
1 tablespoon honey |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 (28 ounce) can crushed tomatoes |
2 cups zucchini, diced |
1 (10 ounce) package frozen corn |
1 (15 ounce) can black beans, rinsed and drained |
8 (8 inch) whole wheat tortillas |
2 cups reduced-fat cheddar cheese, shredded |
Directions:
1. For sauce: Heat 1 t oil in large saucepan over med heat. Add onions and garlic; saute 5 in or til onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat and simmer 30 minute.
2. For enchiladas: Heat oven to 350.
3. Heat 1 t oil in large nonstick skillet over med-high. Add zucchini and corn; saute 5 min or til tender. Remove from heat and stir in beans.
4. Spread 1 c enchilada sauce in bottom of a 13x9 inch baking dish coated with cooking spray. Spoon about 1/2 c veggie mixture down center of 1 tortilla; sprinkle with 2 T cheese, and roll up. Place seam side down in baking dish. Repeat procedure with remaining tortillas. Spread remaining 2 c sauce evenly over top enchiladas.
5. Cover with foil and bake 30 minute Uncover; top with remaining 1 c cheese. Bake uncovered, about 10 min or til cheese melts.
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