Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.06 Kcal (666 kJ) | ||
| Calories from fat | 105.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Cholesterol | 33.43mg | 11% | |
| Sodium | 167.91mg | 7% | |
| Potassium | 460.95mg | 10% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 0.8mg | 4% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.82 Kcal (410 kJ) | ||
| Calories from fat | 65.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 18% | |
|---|---|---|---|
| Cholesterol | 20.56mg | 11% | |
| Sodium | 103.26mg | 7% | |
| Potassium | 283.47mg | 10% | |
| Total Carbs | 5.28g | 3% | |
| Sugars | 1.24g | 8% | |
| Dietary Fiber | 1.32g | 9% | |
| Protein | 3.25g | 11% | |
| Vitamin C | 15.6mg | 42% | |
| Iron | 0.5mg | 4% | |
| Calcium | 39.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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