Black Bean, Corn, and Zucchini Enchiladas
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.