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