Black Bean, Corn, And Zucchini Enchiladas
- 1 teaspoon canola oil
- 2 cups diced zucchini
- 1 (10-ounce) package frozen whole-kernel corn
- 1 (15-ounce) can black beans, rinsed and drained
- Cooking spray
- 8 (8-inch) whole wheat tortillas
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- Preheat oven to 350u0b0.
- 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.
- Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-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 procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
- Cover with foil; bake at 350u0b0 for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
canola oil, zucchini, corn, black beans, cooking spray, whole wheat tortillas, cheddar cheese
Taken from www.myrecipes.com/recipe/black-bean-corn-zucchini-enchiladas (may not work)