---
comments: true
tags:
  - mexican
  - recipe-box
---
# :curry: Black Bean, Corn, & Zucchini Enchiladas

![Black Bean Corn and Zucchini Enchiladas][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 45 minutes |

## :salt: Ingredients - [Enchilada Sauce][2]

- :oil_drum: 1 tsp canola oil
- :onion: 0.5 cup diced red onion
- :garlic: 1 tsp minced garlic
- :stew: 0.5 cup vegetable broth
- :hot_pepper: 1 Tbsp chili powder
- :honey_pot: 1 Tbsp honey
- :herb: 1 tsp ground cumin
- :salt: 0.5 tsp salt
- :tomoato: 1 28-oz can crushed tomatoes

## :salt: Ingredients - Enchiladas

- :oil_drum: 1 tsp canola oil
- :cucumber: 2 cups diced zucchini
- :corn: 1 10-oz pkg frozen corn
- :canned_food: 1 15-oz can black beans
- :curry: 3 cups enchilada sauce
- :flatbread: 8 whole wheat tortilla
- :cheese_wedge: 2 cups shredded cheese

## :cooking: Cookware

- 1 skillet
- 1 9 x 13 dish
- 1 foil

## :pencil: Instructions

### Step 1

Preheat oven to 350°F.

### Step 2

Prepare [enchilada sauce][2] by sautéing canola oil, diced red onion, minced garlic, vegetable broth, chili powder,
honey, ground cumin, salt, and drained crushed tomatoes.

### Step 3

Heat canola oil in skillet.

### Step 4

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

### Step 5

Remove from heat and stir in black beans.

### Step 6

Spread 1 cup enchilada sauce in 9 x 13 dish.

### Step 7

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

### Step 8

Place in baking dish, cover with foil; bake for 30 minutes.

### Step 9

Bake for an additional 10 minutes, uncovered after sprinkling 1 cup of cheese on top.

## :link: Source

- Recipe Box

[1]: <../assets/images/black-bean-corn-and-zucchini-enchiladas.jpg>
[2]: <../sauces-and-dressings/enchilada-sauce.md>