ZUCCHINI & CORN ENCHILADAS
Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Vegetarian Enchilada Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
- Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
- Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
Nutrition Facts : Calories 301 calories, Carbohydrate 41 g, Cholesterol 26.8 mg, Fat 11.5 g, Fiber 7.3 g, Protein 13 g, SaturatedFat 6.1 g, Sodium 528.2 mg, Sugar 6.8 g
ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS
Make and share this Zucchini, Black Bean, and Corn Enchiladas recipe from Food.com.
Provided by Absarunnin
Categories One Dish Meal
Time 1h10m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18
VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS
My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty!
Provided by caroliyer
Categories One Dish Meal
Time 55m
Yield 8 ebchiladas, 8 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 141.8, Fat 2.3, SaturatedFat 0.2, Sodium 471.5, Carbohydrate 27.8, Fiber 6.4, Sugar 6.8, Protein 5.9
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- Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
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