Friday, October 16, 2009


These enchiladas are just plain delicious and will cure a mexican food craving without all the guilt, they make fantastic leftovers and get better everytime you eat them. 

1 tbsp minced garlic
1 tsp olive oil
2 ears corn, husk and silk removed
3 medium zucchini, diced
10 Whole Wheat Tortillas (La Favorita are the best)
3 10oz cans Enchilada Sauce
1 can low sodium black beans, drained and rinsed
1 can low sodium pinto beans, drained and rinsed
1 4oz can chopped green chiles
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon chopped fresh cilantro
8x10 glass or tinfoil casserole dish sprayed with Pam

-Preheat oven to 375F

-Using a sharp knife carefully cut the kernels of corn off the cobs

-Sauté zucchini in a pan with olive oil and garlic over medium heat for 5-6 minutes, add corn to pan and cook for 2-3 minutes
-Put rinsed black beans, pinto beans, diced green chiles, cooked corn and zucchini, cilantro, cumin, and chili powder in a large bowl. Stir gently to combine.

-Pour half a can of sauce into bottom of casserole dish
-Pour the rest of the sauce into a skillet and warm over very low heat

-Dip each tortilla into the warmed sauce, let excess drain off back into pan
-Put tortilla in casserole dish and fill with 1/10th of bean, corn, and zucchini mixture
-Roll tightly and put seam side down

-Repeat with rest of tortillas, squish them as needed to fit into pan
-Pour remaining sauce from pan over the top of tortillas

-Cover with tinfoil and bake in oven until sauce is bubbly (30 minutes)

-Serve with lime wedges, sliced jalapeno, and 2% mexican cheese if desired

Servings 10
Per serving (1 enchilada) 175 calories

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