Black Bean, Corn and Zucchini Enchiladas

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A few years ago, I would have thought that all enchiladas would have needed to be smothered in cheese.  Not just smothered, but oozing all over and having to sop up the extra cheese with more chips. 

While I know many are still cheese enthusiasts, I'm tending to rely on it less and less.

Don't get me wrong.  Cheese is tasty.  But if you add the right other flavorings, you won't miss it.  The only thing I did miss it for in this recipe was to stick all the goo together.  So if I added another 2 cups of shredded cheese, it might have stuck together better, but I don't think it would have been worth the extra 900 calories. 

If there is anything I've learned from cooking and blogging recipes, it's how to replace high calorie food with lower calorie tasty food.

These were good.  The sauce was flavorful and good, I think I would amp up the spice just a bit though.  Maybe add a can of green chilies, who knows.

We made these awhile ago and made 3 pans, well, all 3 pans are now gone and they were all wonderful!  They froze well and we loved them!

Black Bean, Corn and Zucchini Enchiladas Recipe
Adapted from From Apples to Zucchini

Sauce:
Cooking spray
1 large onion, diced
1 tbsp. garlic, minced
2 tbsp. chili powder
2 tbsp. honey
1 tsp. ground cumin
4 (15 oz) cans of diced tomatoes

Heat cooking spray in large pan, add onion and saute for about 5 minutes.  Add garlic and cook for another couple of minutes.  Add spices and remaining ingredients. Reduce heat and simmer for about 30 minutes.

Enchiladas:
4 small zucchinis, chopped (24 oz)
1 lb. frozen corn
3 (15 oz) cans black beans, rinsed and drained
20 - 8 in. whole wheat tortillas (or corn if gluten free)
6 oz. cheddar cheese, shredded
Additional cheese if desired for top (not in calorie count)

Heat cooking spray and heat zucchini and corn, saute for a few minutes or until veggies are tender.  Remove from heat and stir in the beans.

Spread about 1 cup of enchilada sauce in the bottom of a 2 - 13 x 9 pans. Put about a tbsp. of sauce on the bottom of tortilla, 1/2 cup of zucchini/bean mixture and a small bit of cheese. Roll up and place seam side down in pan.  Spread remaining sauce on top of enchiladas.  Bake at 350 for about 30 minutes.  You should get about 10 enchiladas per pan. I actually used one 13 x 9 for 10 enchiladas and 2 - 8 x 8 pans each with 5 enchiladas for the freezer.

Total calories = 4878 calories
20 enchiladas = 244 calories per enchilada

One Year Ago...

Apple Pear Waldorf Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners

My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tidbits at Permanent Posies
Recipe of the Week at Family Fresh Meals


Calories calculated from calorieking.com. Some numbers are approximate and rounded.