Black Bean, Corn And Zucchini Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons canola oil, divided
• 1/2 cup red onion, diced
• 1 teaspoon garlic, minced
• 1/2 cup vegetable broth
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (28 ounce) can crushed tomatoes
• 2 cups zucchini, diced
• 1 (10 ounce) package frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (8 inch) whole wheat tortillas
• 2 cups reduced-fat cheddar cheese, shredded

Recipe

• 1 for sauce: heat 1 t oil in large saucepan over med heat. add onions and garlic; saute 5 in or til onion is tender. stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. reduce heat and simmer 30 minute.
• 2 for enchiladas: heat oven to 350.
• 3 heat 1 t oil in large nonstick skillet over med-high. add zucchini and corn; saute 5 min or til tender. remove from heat and stir in beans.
• 4 spread 1 c enchilada sauce in bottom of a 13x9 inch baking dish coated with cooking spray. spoon about 1/2 c veggie mixture down center of 1 tortilla; sprinkle with 2 t cheese, and roll up. place seam side down in baking dish. repeat procedure with remaining tortillas. spread remaining 2 c sauce evenly over top enchiladas.
• 5 cover with foil and bake 30 minute uncover; top with remaining 1 c cheese. bake uncovered, about 10 min or til cheese melts.