These rich and hearty enchiladas are the perfect meal after a day of playing outdoors.
Black Bean Enchiladas
- Ready in: 40 minutes to an hour
- Serves: 8
- Complexity: easy
- 1 teaspoon olive oil
- 2 c grated zucchini
- 1 c chopped spinach
- 1 c chopped onions
- 1 (10-ounce) package frozen whole-kernel corn
- 1 (15-ounce) can black beans, rinsed and drained
- 3 c enchilada sauce, divided
- 8 (8-inch) whole wheat or flour tortillas
- 2 c (8 ounces) shredded reduced-fat cheese, divided
- Tortilla chips & bottle your favorite salsa
- Preheat oven or grill to 350 degrees.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onions and zucchini; saute until translucent.
- Add the corn and saute for one more minute, stirring to prevent onions from burning (reduce heat if necessary).
- Remove from heat and stir in beans.
- Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish.
- 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 350 degrees for 30 minutes.
- Uncover; top with remaining 1 cup cheese.
- Bake, uncovered, for 10 minutes or until cheese melts.
Serve with your favorite chips and salsa.