Black Bean Corn and Zucchini Enchiladas

🥘 Ingredients

• black beans
  1 15-oz can
• canola oil
  2 tsp
• chili powder
  1 Tbsp
• crushed tomatoes
  1 28-oz can
• diced red onion
  1/2 c
• diced zucchini
  2 c
• enchilada sauce
  3 c
• frozen corn
  1 10-oz pkg
• ground cumin
  1 tsp
• honey
  1 Tbsp
• minced garlic
  1 tsp
• salt
  1/2 tsp
• shredded cheese
  2 c
• vegetable broth
  1/2 c
• whole wheat tortilla
  8

🍳 Cookware

• skillet
• 9 x 13 dish
• foil

1. 1

   Preheat oven to 350°F.
2. 2

   Prepare enchilada sauce by sautéing canola oil , diced red onion , minced garlic , vegetable broth , chili powder , honey , ground cumin , salt , and drained crushed tomatoes .

   canola oil: 1 tsp, diced red onion: 1/2 c, minced garlic: 1 tsp, vegetable broth: 1/2 c, chili powder: 1 Tbsp, honey: 1 Tbsp, ground cumin: 1 tsp, salt: 1/2 tsp, crushed tomatoes: 1 28-oz can
3. 3

   Heat canola oil in skillet .

   canola oil: 1 tsp
4. 4

   Add 2 cups diced zucchini and frozen corn . Sauté for ⏱️ 5 minutes .

   diced zucchini: 2 c, frozen corn: 1 10-oz pkg
5. 5

   Remove from heat and stir in black beans .

   black beans: 1 15-oz can
6. 6

   Spread 1 cup enchilada sauce in 9 x 13 dish .

   enchilada sauce: 3 c
7. 7

   Spoon 1/2 cup zucchini mixture in whole wheat tortilla , and sprinkle with 2 Tbsp shredded cheese .

   whole wheat tortilla: 8, shredded cheese: 2 c
8. 8

   Place in baking dish, cover with foil ; bake for ⏱️ 30 minutes .
9. 9

   Bake for an additional ⏱️ 10 minutes , uncovered after sprinkling 1 cup of cheese on top.