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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make sauce:. | 2. Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups! | 3. To assemble and cook enchiladas:. | 4. Preheat oven to 350. | 5. Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans. | 6. Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray. | 7. Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese. | 8. Roll the tortilla and place it seam side down in the baking dish. | 9. Repeat and then top with remaining enchilada sauce. | 10. Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts. | 11. Should make 8 large yummy enchiladas! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
zucchini	2	cups	diced	42.16	7.7128	3.0008	0.7936
corn	10	ounces	frozen	243.8056	53.0136	9.2703	3.8272
black bean	15	ounces	rinsed	1450.0765	265.1812	91.8524	6.0384
enchilada sauce	2	cups	divided	192.0	39.984	8.016	0.0
cooking spray				-	-	-	-
wheat tortilla	8			-	-	-	-
cheddar cheese	2	cups	shredded divided reduced fat	-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
red onion	1/4	cup	diced	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
honey	1	tablespoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.