Contributed By: solfrench
Cooking Light May 2007
Easy to make and tastes even better the next day and the day after that (if there are any left)!
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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
1 teaspoon Canola oil
2 cups Diced zucchini
1 (10 oz) package Frozen whole-kernel corn
1 (15 oz) can Black beans, rinsed and drained
3 cups Enchilada Sauce, divided
Cooking Spray
8 (8-inch) whole wheat tortillas
2 cups (8 oz) 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 procdedure 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.
Cook's Notes
The recipe includes instructions for Enchilada Sauce, but I save prep time buy using enchilada sauce from a can.
Nutrition Information
Calories: 348
;
Total Fat: 4.2
;
Saturated Fat: 1.8
;
Polyunsaturated Fat: 1.5
;
Carbohydrates: 47.2
;
Protein: 16
;
Calcium: 260
;
Sodium: 878
;
Fiber: 7