Zucchini, Mushroom, & Corn Enchiladas
Serves | 7 |
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Freezable |
Website | Adapted from Cooking Light |
Ingredients
- 2 zucchini (diced)
- 1 cup button mushrooms (chopped)
- 1 can corn (drained)
- 1 can romano beans (drained and rinsed)
- 7 8 inch whole wheat tortillas
- 2 Cups low fat cheddar cheese (grated)
sauce
- 1/2 red onion (minced)
- 2 Cloves garlic (minced)
- 1/2 cup vegetable broth
- 1 28 oz can crushed tomatoes
- 1 Tbsp honey
- 1 Tbsp chili powder
- 1 Tsp cumin
- 1 chipotle pepper in adobo sauce (seeded and chopped)
Note
These vegetarian enchiladas freeze beautifully and are the perfect weekend make-ahead meal. Substitute kidney beans, black beans, or chickpeas for the romano beans if you'd like.
Directions
1. | Heat 1 tsp canola oil in a non stick skillet over medium high heat. Add zucchini, mushrooms, and corn and cook until vegetables are tender, about 5 minutes. |
2. | Remove from heat and add romano beans. Set aside to cool. |
3. | Place about 1 cup of enchilada sauce in the bottom of a 9 x 13 pyrex sprayed with cooking spray. Take one tortilla and place about 1/2 cup of zucchini mixture along the centre. Top with 2 tbsp cheddar cheese and roll up. Place seem side down in pyrex dish and continue with remaining tortillas. |
4. | Top with about 2 cups of enchilada sauce and bake in 350 degree oven for 30 minutes, covered with aluminum foil. |
5. | Remove foil, top with remaining cheese, and bake an additional 10 minutes, or until cheese is melted and bubbly. |
Sauce | |
6. | Heat 1 tsp oil in a small dutch oven or pot over medium high heat. Add onion and garlic and cook until soft, about 5 minutes. |
7. | Add remaining ingredients and bring to a boil. Reduce heat and simmer partially covered for 25 minutes. Set aside. |