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Black Bean, Corn, Zucchini Enchiladas<br />
Serving size: 1 enchilada Makes: 8 servings<br />
Prep time: 15 minutes<br />
Cook time: 25 minutes<br />
*Recipe adapted from myrecipes.com<br />
Ingredients:<br />
Cost:<br />
1 tsp. olive oil $0.16<br />
2 cups diced zucchini $0.80<br />
1 (10 oz.) package frozen corn $1.41<br />
1 (15 oz.) can black beans $1.15<br />
3 cups red enchilada sauce $3.39<br />
8 (8 inch) whole wheat tortillas $3.20<br />
2 cups (8 oz.) shredded cheese $2.54<br />
No-calorie, non-stick cooking spray $0.03<br />
TOTAL: $12.68<br />
Price per serving: $1.59<br />
Directions:<br />
1. Preheat oven to 350˚.<br />
2. Heat oil in a large non-stick skillet over medium-high heat.<br />
3. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove<br />
from heat, and stir in beans.<br />
4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with<br />
cooking spray.<br />
5. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2<br />
Tablespoons cheese, and roll up. Place seam-side down in baking dish.<br />
6. Repeat procedure with remaining tortillas,<br />
zucchini mixture, and 14 Tablespoons of<br />
cheese. Spread remaining 2 cups sauce evenly<br />
over enchiladas.<br />
7. Cover with foil; bake at 350˚ for 30 minutes.<br />
8. Uncover; top with remaining 1 cup of cheese.<br />
9. Bake, uncovered, for 10 minutes or until<br />
cheese melts.<br />
44<br />
Photo myrecipes.com
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