Wednesday, January 21, 2009

Yummy Recipe Rec:

Black Bean, Corn and Zucchini Enchiladas:

Um, YUM! I made this last night and loved it so much, I had to share!

I copied
this from; a girl on my message board had shared a bunch of her recipes she was trying out and this sounded good (and easy!) to me.
I'm so glad I tried it - it was delicious and oh-so easy (for busy moms or dads!). Even CJ liked it, which is saying a lot if there is no meat in the meal.
I didn't have time to make their homemade enchilada sauce: I just used canned, and it was still really good!

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

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 spray. 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° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.


Pegs said...

After Monday night (trip to ER, gallstones)I definetly need to change eating habits, this sounds great. Thanks and feel free to post any more receipies you try!!

Sue and Ron said...

Congratulations from the Pacific Ocean between Ecuador and Peru. And welcome to our Blog!--Ron and Sue


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