Black Bean, Corn, and Zucchini Enchiladas

Name: Black Bean, Corn, and Zucchini Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 1 teaspoon canola oil; 283 grams package frozen whole-kernel corn; 710 milliliters Enchilada Sauce, divided; 227 grams cups shredded reduced-fat cheddar cheese, divided; 8 8-inchs (8-inch) whole wheat tortillas; 473 milliliters diced zucchini

The recipe Black Bean, Corn, and Zucchini Enchiladas is ready in roughly 45 minutes and is definitely an excellent vegetarian option for lovers of Mexican food. One serving contains 287 calories, 16g of protein, and 6g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course. A mixture of cheddar cheese, canolan oil, enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 35

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 2 cups zucchini and corn; saut for 5 minutes or until vegetables are tender.

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Vegetable

Zucchini

Corn

Remove from heat, and stir in beans.

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Beans

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up.

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Enchilada Sauce

Cooking Spray

Tortilla

Zucchini

Cheese

Spread

Roll

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Baking Pan

Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.

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Tortilla

Zucchini

Cheese

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Baking Pan

Spread remaining 2 cups sauce evenly over enchiladas.

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Sauce

Cover with foil; bake at 350 for 30 minutes. Uncover; top with remaining 1 cup cheese.

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Cheese

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Oven

Aluminum Foil

Bake, uncovered, for 10 minutes or until cheese melts.

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Cheese

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Oven

Equipment

Ingredients

Servings:

425grams

black beans, rinsed and drained 1teaspoon

canola oil 283grams

package frozen whole-kernel corn 710milliliters

Enchilada Sauce, divided 227grams

cups shredded reduced-fat cheddar cheese, divided 88-inchs

(8-inch) whole wheat tortillas 473milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.