Zucchini, Black Bean, And Corn Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 teaspoon olive oil
• 2 cups diced zucchini
• 1 1/4 cups frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 8 whole wheat tortillas
• 2 cups shredded cheddar cheese
• 1 teaspoon olive oil
• 1/2 cup diced red onion
• 1 teaspoon minced garlic
• 1/2 cup vegetable broth
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (28 ounce) can crushed tomatoes, undrained

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare enchilada sauce: heat oil in large saucepan over medium heat. add onion and garlic; saute 5 minutes or until onion is tender. stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. reduce heat, and simmer 30 minutes.
• 3 while sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. remove from heat, and stir in beans.
• 4 spread 1 cup enchilada sauce in the bottom of a 13x9-inch baking dish. spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) 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 cheese. spread remaining sauce over enchiladas.
• 5 cover with foil; bake at 350 degrees for 30 minutes. uncover; top with remaining cheese. bake, uncovered, for 10 minutes or until cheese melts.