Black Bean Corn and Zucchini Enchiladas

🥘 Ingredients

• canola oil 1 tsp
• diced red onion ½ cup
• minced garlic 1 tsp
• vegetable broth ½ cup
• chili powder 1 Tbsp
• honey 1 Tbsp
• ground cumin 1 tsp
• salt ½ tsp
• crushed tomatoes 1 28-oz can
• canola oil 1 tsp
• diced zucchini 2 cups
• frozen corn 1 10-oz pkg
• black beans 1 15-oz can
• enchilada sauce 3 cups
• whole wheat tortilla 8
• shredded cheese 2 cups

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 .
3. 3

   Heat canola oil in skillet .
4. 4

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

   Remove from heat and stir in black beans .
6. 6

   Spread 1 cup enchilada sauce in 9 x 13 dish .
7. 7

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