Tuesday, March 15, 2011

Zucchini Black Bean Enchiladas

Can you tell I'm on a zucchini kick?  I think mostly I was just so amazed at my food processor's shredding abilities that I just kept feeding it zucchini.  The result- too much zucchini for just one Zucchini Feta Pie.  So what did I do with the extras?  I made enchiladas, of course!

This was my own little creation- the ingredients were greatly influenced by what I had in my fridge- yours will obviously vary if you're just throwing this together, but I've learned almost anything tastes good when rolled up in a corn tortilla, smothered in salsa and cheese and baked.

Zucchini Black Bean Enchiladas

1/2 C Black Beans
1/2 C Shredded Zucchini, with water released
1/4 C Corn Niblets
1/4 C Chopped Red Onion
1-2 Cloves Crushed Garlic
1 tsp Olive Oil
1/2 Lime
1/4 Tomato
1/2 C Shredded Cheese (I used Monteray Jack)
4 6" Corn Tortillas
2 Tbsp Sour Cream
1/4 C Salsa
Salt, Pepper, Chili Powder, Cayenne Pepper
1/2 Avocado

Preheat oven to 350º.  Spray glass baking dish with olive oil/cooking spray.

Sautee onion, garlic, zucchini, corn and black beans until tender.  Add to taste salt, pepper, chili powder and cayenne pepper.  Add fresh tomato at the very end, as well as juice from half of a lime.  Fill corn tortillas with zucchini/bean mixture, add a sprinkle of cheese.

Roll up and place seam side down in a glass baking dish.  Once all tortillas are in pan, cover with sour cream and salsa.  Sprinkle remainder of cheese over enchiladas.





Bake at 350º for approx. 20 minutes or until cheese is bubbly and edges of tortillas are browned.  Serve with avocado, eat!!!

Serves 2, approx. 9-10 Points+ per serving (with avocado.)  This also greatly depends on the ingredients you choose.


Admittedly, these are messy, and not very pretty to look at.  But they taste delicious.  They have a little kick from the cayenne, so be careful how much you add.  In retrospect, these would have also been delicious with a little jalapeno mixed in.  Another vegetarian dish for the books, and believe me, you will NOT miss the meat.

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