Black Bean, Corn, & Zucchini Enchiladas
 Total Time |
|---|
| 45 minutes |
Ingredients - Enchilada Sauce
1 tsp canola oil
0.5 cup diced red onion
1 tsp minced garlic
0.5 cup vegetable broth
1 Tbsp chili powder
1 Tbsp honey
1 tsp ground cumin- 0.5 tsp salt
- :tomoato: 1 28-oz can crushed tomatoes
Ingredients - Enchiladas
- 1 tsp canola oil
2 cups diced zucchini
1 10-oz pkg frozen corn
1 15-oz can black beans- 3 cups enchilada sauce
8 whole wheat tortilla
2 cups shredded cheese
Cookware
- 1 skillet
- 1 9 x 13 dish
- 1 foil
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Prepare enchilada sauce by sautéing canola oil, diced red onion, minced garlic, vegetable broth, chili powder, honey, ground cumin, salt, and drained crushed tomatoes.
Step 3
Heat canola oil in skillet.
Step 4
Add 2 cups diced zucchini and frozen corn. Sauté for 5 minutes.
Step 5
Remove from heat and stir in black beans.
Step 6
Spread 1 cup enchilada sauce in 9 x 13 dish.
Step 7
Spoon 1/2 cup zucchini mixture in whole wheat tortilla, and sprinkle with 2 Tbsp shredded cheese.
Step 8
Place in baking dish, cover with foil; bake for 30 minutes.
Step 9
Bake for an additional 10 minutes, uncovered after sprinkling 1 cup of cheese on top.
Source
- Recipe Box