Zucchini, Black Bean, and Corn Enchiladas

Submitted by Absarunnin

"You can add some grilled chicken as well for some extra protein."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Yields: 8 enchiladas
• Serves: 8

ingredients

• 1 teaspoon olive oil
• 2 cups diced zucchini
• 1 1⁄4 cups frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 8 whole wheat tortillas
• 2 cups shredded cheddar cheese
• 1 teaspoon olive oil
• 1⁄2 cup diced red onion
• 1 teaspoon minced garlic
• 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, undrained

directions

1. Preheat oven to 350 degrees.
2. Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
3. While sauce is simmering, 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.
4. Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) 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 cheese. Spread remaining sauce over enchiladas.
5. Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.