Vegetarian Black Bean Corn And Zucchini Enchiladas Recipes

ZUCCHINI & CORN ENCHILADAS

Zucchini & Corn Enchiladas image

Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Vegetarian Enchilada Recipes

Time 55m

Number Of Ingredients 12

Ingredients

1 (28 ounce) can crushed tomatoes
2 cups diced white onion, divided
2 small cloves garlic
1 dried chipotle or ancho chile pepper, stemmed
1 ½ tablespoons chili powder
1 ½ tablespoons dried oregano, preferably Mexican
1 ½ teaspoons ground cumin
½ teaspoon salt
16 (5 to 6 inch) corn tortillas
2 cups diced zucchini
2 cups frozen corn
2 cups shredded Colby Jack cheese, divided

Steps:

Preheat oven to 425 degrees F.
Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

Nutrition Facts : Calories 301 calories, Carbohydrate 41 g, Cholesterol 26.8 mg, Fat 11.5 g, Fiber 7.3 g, Protein 13 g, SaturatedFat 6.1 g, Sodium 528.2 mg, Sugar 6.8 g

VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS

Vegetarian Black Bean, Corn and Zucchini Enchiladas image

My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty!

Provided by caroliyer

Categories One Dish Meal

Time 55m

Yield 8 ebchiladas, 8 serving(s)

Number Of Ingredients 17

Ingredients

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

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