Mexican

Black Bean and Vegetable Enchiladas is for Lunch.

Black Bean and Vegetable Enchiladas takes 15 minutes to prepare.

Black Bean and Vegetable Enchiladas takes 40 minutes to cook.

Black Bean and Vegetable Enchiladas makes 8 servings.

The ingredients for Black Bean and Vegetable Enchiladas are:

1 zucchini, diced into bite size pieces
1 clove garlic, minced
1 cup frozen corn
3/4 cup frozen, chopped kale
1 can black beans, rinsed and drained
1tsp dried oregano
1tsp cumin
2 cups reduced fat shredded cheddar or mexican cheese
8 whole wheat tortillas

Enchilada Sauce:
1T butter
1T flour
3/4 c chicken stock
3/4 cup salsa

Here is how you make Black Bean and Vegetable Enchiladas:

Preheat the oven to 375.Saute the zucchini until soft. Add garlic, corn, kale, black beans, oregano, and cumin and cook for a minute or two. Add 1c of the cheese and mix.For the enchilada sauce, melt the butter and add the flour. Cook for a minute or two. Add the broth and stir until thickened. Add the salsa and mix.Fill the tortillas with the filling and place in a 9x13 pan. Top with enchilada sauce and remaining 1c cheese. Bake as 375 for 30-45 minutes until bubbly.Serve with a dollop of sour cream and cilantro.Serving Size: makes 8 enchiladasNumber of Servings: 8Recipe submitted by SparkPeople user EJSELHORST.

The nutritional information for Black Bean and Vegetable Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.2

• Total Fat: 10.9 g
• Cholesterol: 24.4 mg
• Sodium: 784.8 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 7.0 g
• Protein: 14.2 g

Black Bean and Vegetable Enchiladas is Mexican cuisine.

The dietary needs meet for Black Bean and Vegetable Enchiladas is Vegetarian