Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Mexican & Spanish
Special Features: Simple (6 ingredients or less)
Make Ahead
Vegetarian
Meal Type: Entree
Sauces
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.
Cook's Notes
Nutrition Information
Calories: 227
;
Total Fat: 2.6
;
Saturated Fat: 0
;
Carbohydrates: 44
;
Protein: 8
;
Calcium: 132
;
Sodium: 870
;
Fiber: 6