Black Bean, Corn, and Zucchini Enchiladas

I love enchiladas. Mmmmm. This Cooking Light recipe revamps them up for summer, incorporating seasonal veggies and lightening them up without sacrificing their warm, saucy goodness.

The inside is a mixture of zucchini, corn and black beans, sprinkled with shredded cheese and wrapped in a whole wheat tortilla.


Little bundles of tastiness!


The recipe includes instructions for making a homemade sauce. It is veeerrrry tempting to sub in the handy dandy can of enchilada sauce from the grocery store. But resist. The veggie filling is fairly bland--a sort of fresh, healthy base--and it's the sauce that really makes the flavor of the dish. And, other than the half-hour it simmers on the stovetop, the sauce goes together quite quickly--and can be made up to three days ahead.

Recipe below; printable version here.


BLACK BEAN, CORN and ZUCCHINI ENCHILADAS

Sauce:
1 teaspoon canola 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

Enchiladas:
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
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded cheddar cheese, divided

Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes. The sauce can be made ahead and stored in the refrigerator for up to three days.

Preheat oven to 350°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; sauté 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.

From Cooking Light, May 2007:  Enchiladas, Sauce