Black Bean, Corn, and Zucchini Enchiladas

Black Bean, Corn, and Zucchini Enchiladas
Photo by Randy Mayor

Ingredients

  • 8 (8-inch) whole wheat tortillas
  • Cooking spray
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 8 (8-inch) whole wheat tortillas
  • 3 cups Enchilada Sauce, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • + 9 more ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (10-ounce) package frozen whole-kernel corn
    • 1 (10-ounce) package frozen whole-kernel corn
    • 2 cups diced zucchini
    • 2 cups diced zucchini
    • 1 teaspoon canola oil
    • 1 teaspoon canola oil
    • 3 cups Enchilada Sauce, divided
    • Cooking spray

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté 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 spra...

View full recipe at My Recipes

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