Meals Matter

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Contributed By: elise1432
Mine

Ingredients

2 cups Diced zucchini

1 (10 oz) package Frozen whole-kernel corn

1 (15 oz) can Black beans, rinsed and drained

1 can Diced tomatoes

3 cups Enchilada Sauce, divided

8 (8-inch) whole wheat tortillas

Preparation

1. Preheat oven to 350 degrees.

2. Heat 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 & tomatoes.

3. Spread 1 cup Enchilada Sauce in the bottom of a 13x9-inch baking dish. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish. Repeat procdedure with remaining tortillas, & zucchini mixture. Spread remaining 2 cups sauce evenly over enchiladas.

4. Cover with foil; bake at 350 degrees for 30 minutes.

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