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 myrecipes.com; 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!

Ingredients
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

Preparation
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.