Black Bean & Zucchini Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
12 - 6" low-carb whole wheat tortillas2 cups black beans (rinsed & drained)1 cup each chopped onion, red and green peppers, frozen corn1 cup zucchini chopped or in strips1/2 cup fat free sour cream1 cup salsa2 cups enchillada sauce4 oz. part skim mozzarella cheese, shredded
Preheat oven to 350. In large saute pan add onion, peppers, corn and zucchini with a little white wine, stock or water. Sweat until onions are opaque. Add beans and 1/2 cup of the enchillada sauce. Stir untl combined. Take off heat. Heat tortillas in microwave until soft. Spray a 9 X 13" baking dish with cooking spray and spread 1/2 cup of enchillada sauce in bottom. Lay out 3 tortillas and spread each one with a little sour cream; fill with bean mixture, top with a little cheese and salsa. Roll up and lay side by side in dish. Continue filling and layering until all tortillas are used. Top tortillas with remaining bean mixture (if any), remaining cheese and remaining salsa. Pour final cup of enchillada sauce over all. Cover with foil and bake for 45 minutes. Take off the foil and bake an additional 10 minutes.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CAKEGODDESS.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CAKEGODDESS.
Nutritional Info Amount Per Serving
- Calories: 391.2
- Total Fat: 9.6 g
- Cholesterol: 12.9 mg
- Sodium: 1,188.6 mg
- Total Carbs: 71.8 g
- Dietary Fiber: 27.1 g
- Protein: 25.1 g
Member Reviews