Black Bean, Corn, and Zucchini Enchiladas

Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.

Yield: 8 servings (serving size: 1 enchilada)

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.

Nutritional Information

Calories:

348 (27% from fat)

Fat:

4.2g (sat 1.8g,mono 1.5g,poly 1.5g)

Protein:

16g

Carbohydrate:

47.2g

Fiber:

7g

Cholesterol:

20mg

Iron:

3.3mg

Sodium:

878mg

Calcium:

260mg