Lunch

Black Bean, Corn and Zucchini Enchiladas is for Lunch.

Black Bean, Corn and Zucchini Enchiladas takes 15 minutes to prepare.

Black Bean, Corn and Zucchini Enchiladas takes 40 minutes to cook.

Black Bean, Corn and Zucchini Enchiladas makes 8 servings.

The ingredients for Black Bean, Corn and Zucchini Enchiladas are:

1 tsp. extra virgin olive oil
2 cups diced zucchini
10 oz. frozen golden corn kernels
15 oz. black beans, rinsed and drained
3 cups Ortega Enchilada Sauce
8 6-inch corn tortillas
8 oz. low-fat shredded cheddar cheese

Here is how you make Black Bean, Corn and Zucchini Enchiladas:

Preheat oven to 350F.Sautee zucchini and corn in olive oil. Remove from heat and stir in black beans.Spread one cup enchilada sauce in the bottom of a 13 x 9 inch baking dish. Spoon about 1/2 cup zucchini mixture down center of one tortilla; sprinkle with two tablespoons cheese and roll up . Place seam side down in baking dish. Repeat for all tortillas and spread remaining sauce over top all.Cover with foil and bake at 350F for 30 minutes. Uncover and top with remaining cheese and back for 10 more minutes.Serves 8 (serving size = one enhilada).Number of Servings: 8Recipe submitted by SparkPeople user EPHEMERA.

The nutritional information for Black Bean, Corn and Zucchini Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 190.5

• Total Fat: 4.7 g
• Cholesterol: 6.0 mg
• Sodium: 492.9 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.3 g
• Protein: 12.4 g

Black Bean, Corn and Zucchini Enchiladas is Mexican cuisine.

The dietary needs meet for Black Bean, Corn and Zucchini Enchiladas is Vegetarian