These have become a family favorite. My college roommate and I served them to a vegetable-phobic friend of ours, whose happily surprised response was, “Whoa, I guess vegetables can taste good, under the right circumstances!” You can roll the enchiladas individually, as is traditionally done, but we’ve found that they hardly ever stay that way by the time they reach your plate, so we keep life simple and just build layers.
[V*] Make this recipe vegan by substituting vegan cheese.
- 1 teaspoon canola oil
- 2 cups diced zucchini (skinned)
- 1 bag (10 oz.) frozen corn
- 1 can (15 oz.) black beans, low-sodium, rinsed and drained
- 3 cups mild enchilada sauce
- 8 (8-inch) whole wheat tortillas
- 2 cups shredded reduced-fat cheddar cheese
- 9×13 baking dish
- Aluminum foil
- Over medium heat, heat oil in a large skillet. Saute zucchini and corn for 5 minutes or until tender.
- Remove skillet from heat and stir in black beans.
- Preheat oven to 350 degrees F. Grease the 9×13 baking dish.
- Spread 1 cup enchilada sauce evenly over the bottom of the baking dish.
- Assemble the layers like this, starting at the bottom, after the sauce:
• Tortillas (laid out flat in a single layer, completely covering the dish)
• 1/2 veggie mixture
• 1/3 cheese
• 1/3 remaining sauce
• Remaining veggie mixture
• 1/2 remaining cheese
• 1/2 remaining sauce
• Remaining tortillas
• Remaining sauce
- Cover with aluminum foil. Bake at 350 degrees F for 30 minutes.
- Remove foil, top with remaining cheese, and bake uncovered for 10 more minutes.
Adapted from Cooking Light’s Black Bean, Corn, and Zucchini Enchiladas recipe on myrecipes.com.