Vegetarian Black Bean, Corn And Zucchini Enchiladas - cooking recipe

Ingredients

1 teaspoon canola oil
2 cups diced zucchini
10 ounces frozen corn
15 ounces black beans, rinsed
2 cups enchilada sauce, divided (recipe follows)
cooking spray
8 (8 inch) whole wheat tortillas
2 cups shredded reduced-fat cheddar cheese, divided
Enchilada sauce
1 teaspoon canola oil
1/4 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
28 ounces crushed tomatoes

Preparation

To make sauce:.
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
To assemble and cook enchiladas:.
Preheat oven to 350.
Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
Roll the tortilla and place it seam side down in the baking dish.
Repeat and then top with remaining enchilada sauce.
Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
Should make 8 large yummy enchiladas!