Black Bean, Corn and Zucchini Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 4.7 g
  • Cholesterol: 6.0 mg
  • Sodium: 492.9 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Black Bean, Corn and Zucchini Enchiladas calories by ingredient
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Submitted by: EPHEMERA


Made with corn tortillas. Made with corn tortillas.
Number of Servings: 8


    1 tsp. extra virgin olive oil
    2 cups diced zucchini
    10 oz. frozen golden corn kernels
    15 oz. black beans, rinsed and drained
    3 cups Ortega Enchilada Sauce
    8 6-inch corn tortillas
    8 oz. low-fat shredded cheddar cheese


Preheat oven to 350F.

Sautee zucchini and corn in olive oil. Remove from heat and stir in black beans.

Spread one cup enchilada sauce in the bottom of a 13 x 9 inch baking dish. Spoon about 1/2 cup zucchini mixture down center of one tortilla; sprinkle with two tablespoons cheese and roll up . Place seam side down in baking dish. Repeat for all tortillas and spread remaining sauce over top all.

Cover with foil and bake at 350F for 30 minutes. Uncover and top with remaining cheese and back for 10 more minutes.

Serves 8 (serving size = one enhilada).

Number of Servings: 8

Recipe submitted by SparkPeople user EPHEMERA.


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