Black Bean, Corn and Zucchini Enchiladas

Submitted by kitchenslave03

"From Cooking Light."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 2 teaspoons canola oil, divided
• 1⁄2 cup red onion, diced
• 1 teaspoon garlic, minced
• 1⁄2 cup vegetable broth
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1⁄2 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

directions

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