Black Bean, Corn and Zucchini Enchiladas

• 2 teaspoons canola oil, divided
• 12 cup red onion, diced
• 1 teaspoon garlic, minced
• 12 cup vegetable broth
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 1 (28 ounce) can crushed tomatoes
• 2 cups zucchini, diced
• 1 (10 ounce) package frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (8 inch) whole wheat tortillas
• 2 cups reduced-fat cheddar cheese, shredded

1. For sauce: Heat 1 t oil in large saucepan over med heat.
2. Add onions and garlic; saute 5 in or til onion is tender.
3. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes.
4. Reduce heat and simmer 30 minute.
5. For enchiladas: Heat oven to 350.
6. Heat 1 t oil in large nonstick skillet over med-high.
7. Add zucchini and corn; saute 5 min or til tender.
8. Remove from heat and stir in beans.
9. Spread 1 c enchilada sauce in bottom of a 13x9 inch baking dish coated with cooking spray.
10. Spoon about 1/2 c veggie mixture down center of 1 tortilla; sprinkle with 2 T cheese, and roll up.
11. Place seam side down in baking dish.
12. Repeat procedure with remaining tortillas.
13. Spread remaining 2 c sauce evenly over top enchiladas.
14. Cover with foil and bake 30 minute Uncover; top with remaining 1 c cheese.
15. Bake uncovered, about 10 min or til cheese melts.

canola oil, red onion, garlic, vegetable broth, chili powder, honey, ground cumin, salt, tomatoes, zucchini, corn, black beans, whole wheat tortillas, cheddar cheese

Taken from www.food.com/recipe/black-bean-corn-and-zucchini-enchiladas-233091 (may not work)