Best Zucchini Black Bean And Corn Enchiladas Recipes

Vegetarian Black Bean, Corn and Zucchini Enchiladas image

Provided by caroliyer

Time 55m

Yield 8 ebchiladas, 8 serving(s)

Number Of Ingredients 17

1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
1 teaspoon canola oil
1/4 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
28 ounces crushed tomatoes

Steps:

To make sauce:.
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
To assemble and cook enchiladas:.
Preheat oven to 350.
Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
Roll the tortilla and place it seam side down in the baking dish.
Repeat and then top with remaining enchilada sauce.
Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
Should make 8 large yummy enchiladas!

Nutrition Facts : Calories 141.8, Fat 2.3, SaturatedFat 0.2, Sodium 471.5, Carbohydrate 27.8, Fiber 6.4, Sugar 6.8, Protein 5.9

Zucchini, Black Bean, and Corn Enchiladas image

Provided by Absarunnin

Time 1h10m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 350 degrees.
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.
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.
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.
Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18