Zucchini Corn and Bean Enchiladas
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2-4 servings
- Category: Entree
- Cuisine: Mexican
Ingredients
- 1 small onion, diced
- Splash olive oil
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup frozen corn, thawed
- 1 cup cooked black beans
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup refried beans
- 1 cup salsa (I used red) or enchilada sauce, divided
- 4 whole wheat tortillas (8 inch)
- 1 cup shredded Mexican cheese blend or Vegan Cheese
Instructions
- Heat oven to 425°F.
- Combine olive oil and onion in a heavy bottomed skillet. Saute until the onion is translucent, about 3-5 minutes. Stir in garlic and zucchini, saute about 5 more minutes, stirring occasionally.
- Add corn and black beans to the skillet. Saute until heated through. Stir in cumin, chili powder, refried beans, and 1/4 cup salsa or enchilada sauce.
- Prepare a 9×9 inch baking pan by spreading about 1/4 cup salsa or enchilada sauce across the bottoms and sides.
- Divide the filling into 4 portions. Scoop each portion down the center of a tortilla. Roll and place each tortilla seam side down in the baking pan. Sprinkle cheese over the enchiladas.
- Bake in the preheated oven for 20 minutes, or until golden brown on top.
Notes
Serve with a side dish like Mexican rice to make this recipe into 4 servings.