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Features Cooking Method Grilling Black Bean Enchiladas
Black Bean Enchiladas
Description
Black Bean Enchiladas
These rich and hearty enchiladas are the perfect meal after a day of playing in the snow.
These rich and hearty enchiladas are the perfect meal after a day of playing in the snow.
Ingredients
Ingredients
1 teaspoon olive oil
2 c grated zucchini
1 c chopped spinach
1 c chopped onions
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 c enchilada sauce, divided
8 (8-inch) whole wheat tortillas
2 c (8 ounces) shredded reduced-fat cheese, divided
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and zucchini; saute until translucent. Add the corn and saute for one more minute, stirring to prevent onions from burning (reduce heat if necessary). Remove from heat and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish. 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 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
1 teaspoon olive oil
2 c grated zucchini
1 c chopped spinach
1 c chopped onions
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 c enchilada sauce, divided
8 (8-inch) whole wheat tortillas
2 c (8 ounces) shredded reduced-fat cheese, divided
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and zucchini; saute until translucent. Add the corn and saute for one more minute, stirring to prevent onions from burning (reduce heat if necessary). Remove from heat and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish. 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 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
Methods/steps
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and zucchini; saute until translucent. Add the corn and saute for one more minute, stirring to prevent onions from burning (reduce heat if necessary). Remove from heat and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish. 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 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and zucchini; saute until translucent. Add the corn and saute for one more minute, stirring to prevent onions from burning (reduce heat if necessary). Remove from heat and stir in beans.
Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch greased baking dish. 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 degrees for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
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