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Black Bean, Corn, and Zucchini Enchiladas - Flagstaff Celiac Support Group

About Black Bean, Corn, and Zucchini Enchiladas

Previous Entry Black Bean, Corn, and Zucchini Enchiladas Apr. 27th, 2008 @ 06:40 am Next Entry
Ingredients (8 servings)
2 tsp olive oil
2 c zucchini, diced
1 (10 oz) package whole-kernal corn
1 (15 oz) can black beans
Enchilada sauce (see below)
12 corn tortillas cut in half
2 c shredded reduced-fat cheddar cheese

1. Preheat oven to 350, spray baking dish (9x13")
2. Heat oil in large skillet over medium-hi heat; add zucchini and corn and saute for 5 minutes
3. Remove vegetables from heat and stir in black beans
4. Spread some sauce on the bottom of the baking dish; layer half the corn tortillas, half the vegetable-bean mixture, 1/4 of the cheese
5. Repeat with the other half of the ingredients and cheese; spread remaining sauce evenly over the top.
6. Cover with foil and bake for 30 at 250; uncover and top with remaining cheese; bake uncovered for 10 minutes or until cheese melts.

Sauce ingredients
1 tsp olive oil
1/2 c red onion, diced
1 tsp minced garlic
1/2 c vegetable broth
1 tbs chili powder
1 tbs honey
1/2 tsp salt
1 (28 oz) can crushed tomatoes, undrained

1. Heat oil in large saucepan over medium heat
2. Add onion and garlic, satue 5 minutes or until onion is tender
3. Stir in remaining ingredients; reduce heat and simmer 30 minutes
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