Zucchini Black Bean And Corn Enchiladas Food

ZUCCHINI "ENCHILADAS" RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
• Add the garlic and stir to combine.
• Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
• Fold the ends of the zucchini over the filling and continue to roll, tightly.
• Transfer the zucchini rolls to a baking dish.
• Spoon over the remaining enchilada sauce and top with cheese.
• Bake for 15-20 minutes or until cheese is melted.
• Serve with sour cream and cilantro.
• Enjoy!

VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS

Steps:

• 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!

ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
• While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
• Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) 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 cheese. Spread remaining sauce over enchiladas.
• Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

BLACK BEAN VEGGIE ENCHILADAS

Steps:

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

ZUCCHINI ENCHILADAS

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.