Black Bean, Corn and Zucchini Enchiladas

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Black Bean, Corn and Zucchini Enchiladas



Black Bean, Corn and Zucchini Enchiladas
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 45 minutes Source: MM User
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Bean & Legume
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

Easy to make and tastes even better the next day and the day after that (if there are any left)!

Ingredients:

1 teaspoon Canola oil
2 cups diced Zucchini
1 (10 ounces) package frozen whole-kernel Corn
1 (15 ounces) 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

Preparation:

1. Preheat oven to 350 degrees.

2. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

3. Spread 1 cup Enchilada Sauce in the bottom of a 13x9-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 of cheese. Spread remaining 2 cups sauce evenly over enchiladas.

4. Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.


Nutrient Information
Calories: 303
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 878 mg
Carbohydrates: 45 g
Protein: 16 g
Fiber: 9 g
Vitamin A:
Vitamin C:
Calcium: 227 mg
Iron:

Cook's Notes:

The original recipe includes instructions for Enchilada Sauce, but I save prep time buy using enchilada sauce from a can.

Use a reduced-sodium enchilada sauce to lower the salt in this dish.