Mexican

Black Bean, Corn and Zucchini Enchiladas is for Dinner.

Black Bean, Corn and Zucchini Enchiladas takes 10 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 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

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

Preheat oven to 350?.Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saut? 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.Serving Size:?8

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

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 356.8

• Total Fat: 10.5 g
• Cholesterol: 15.0 mg
• Sodium: 1,229.0 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 9.9 g
• Protein: 16.4 g

Black Bean, Corn and Zucchini Enchiladas is Mexican cuisine.

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