On a drizzly dreary day I don't feel much like getting out. Better yet, get out of bed! I actually had to work so I had no choice. But I find days like these to be a perfect time to get creative, looking through cupboards, cabinets and the vegetable drawer.. for something to inspire a delicious meal. One of the recipes I've had put aside in my spring folder is Black Bean, Corn, & Zucchini Enchiladas from Cooking Light magazine.. it was looking to me like this may be the night to make it.
I've tried chili covered, cheddar-cheese, cream cheese-filled and even a recipe for butternut squash enchiladas. This recipe was something new and different.
Black Bean, Corn, & Zucchini Enchiladas
1 t. canola oil
2 C. zucchini, diced (I used yellow squash also)
1 10-oz. pkg frozen whole-kernel corn
1 15-oz. can black beans, rinsed and drained
3 C. Enchilada Sauce, divided (recipe below)
8 8" whole wheat tortillas (I used 12 corn tortillas)
2 C. shredded vegan cheddar cheese, divided
(I also used 1/2 red bell pepper, diced)
Preheat oven 350.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn (and bell pepper, if using); saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
If you would like, warm tortillas either by toasted in a warm oven until softened or on each side over a burner on the stove.
Spread 1 C. Enchilada Sauce in the bottom of a 13x9" baking dish coated with cooking spray. Spoon about 1/2 C. zucchini mixture down center of 1 tortilla; sprinkle with 2 T. cheese and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread 2 C. sauce evenly over enchiladas.
Cover with foil; bake at 350 for 30 minutes. Uncover; top with remaining 1 C. cheese. Bake, uncovered, for 10 minutes or until cheese melts.
1 t. canola oil
1/2 C. diced red onion
1 t. minced garlic
1/2 C. vegetable broth
1 T. chili powder
1 T. honey (or agave nectar)
1 t. ground cumin
1/2 t. salt
1 28-oz. can crushed tomatoes, drained
Heat oil in a large skillet 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. (Makes 3 cups, serving size about 1/3 C.)
We enjoyed these enchiladas very much. I served them with guacamole and rice, made by my lovely sister. And of course, as always, served with a lime wedge, fresh, chopped cilantro and hot sauce. Another successful recipe. Thank you Cooking Light!
this looks so very good, so do most if not all of your recipe's on her, i am totally going veggie or vegan, maybe you can offer me some suggestions on stuff, anywho, great site, glad i checked it out, miss ya,
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