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 ½ 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