Black Bean & Zucchini Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Black Bean & Zucchini Enchiladas calories by ingredient
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Great go-to meal for weeknights Great go-to meal for weeknights
Number of Servings: 6


    12 - 6" low-carb whole wheat tortillas
    2 cups black beans (rinsed & drained)
    1 cup each chopped onion, red and green peppers, frozen corn
    1 cup zucchini chopped or in strips
    1/2 cup fat free sour cream
    1 cup salsa
    2 cups enchillada sauce
    4 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.

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