Black Bean and Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 zucchini, diced into bite size pieces1 clove garlic, minced1 cup frozen corn3/4 cup frozen, chopped kale1 can black beans, rinsed and drained1tsp dried oregano1tsp cumin2 cups reduced fat shredded cheddar or mexican cheese8 whole wheat tortillasEnchilada Sauce:1T butter1T flour3/4 c chicken stock3/4 cup salsa
Preheat the oven to 375.
Saute the zucchini until soft. Add garlic, corn, kale, black beans, oregano, and cumin and cook for a minute or two. Add 1c of the cheese and mix.
For the enchilada sauce, melt the butter and add the flour. Cook for a minute or two. Add the broth and stir until thickened. Add the salsa and mix.
Fill the tortillas with the filling and place in a 9x13 pan. Top with enchilada sauce and remaining 1c cheese. Bake as 375 for 30-45 minutes until bubbly.
Serve with a dollop of sour cream and cilantro.
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Saute the zucchini until soft. Add garlic, corn, kale, black beans, oregano, and cumin and cook for a minute or two. Add 1c of the cheese and mix.
For the enchilada sauce, melt the butter and add the flour. Cook for a minute or two. Add the broth and stir until thickened. Add the salsa and mix.
Fill the tortillas with the filling and place in a 9x13 pan. Top with enchilada sauce and remaining 1c cheese. Bake as 375 for 30-45 minutes until bubbly.
Serve with a dollop of sour cream and cilantro.
Serving Size: makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 10.9 g
- Cholesterol: 24.4 mg
- Sodium: 784.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 7.0 g
- Protein: 14.2 g
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