Black Bean, Corn & Zucchini enchiladas

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)
Cooking Spray
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. 

Enchilada Sauce:

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!


Chef Teebs