Friday, April 16, 2010

Black bean, corn and zucchini enchiladas

Drew and I really enjoy this recipe. The homemade sauce is delicious and this combination of veggies is just great. I'm sure you could substitutue other veggies if you prefer. It takes a little while to cook but is very easy and makes a lot! The only change I make is using chicken broth instead of veggie broth since I always have it on hand and am not a vegetarian. Once again, a Cooking Light recipe!

Black Bean, Corn and Zucchini Enchiladas

1 tsp canola oil
2 c diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 can black beans, rinsed and drained
3 cups enchilada sauce (see below)
cooking spray
8 (8-inch) tortillas
2 c (8 ounces) shredded chedder cheese, divided

Heat oil in large non-stick skillet over medium-high heat. Add zucchini and corn; saute for 5 minutes or until veggies are tender. Remove from heat, stir in beans.

Spread 1 cup of Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup of veggies onto tortilla and sprinkle with 2 tbsp. of cheese, roll up, place seam-side down in baking dish. Repeat and make 7 more tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover, top with remaining 1 cup or cheese and bake for 10 more minutes or until the cheese melts.

Sauce

1 tsp. canola oil
1/2 diced onion
1 tsp. minced garlic
1/2 veggie/chicken broth
1 tbsp. chili powder
1 tbsp. honey
1 tsp. ground cumin
1/2 tsp. salt
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes.