Rachel's Black Bean, Corn and Zucchini Enchiladas

Ingredients

Enchilada Sauce
1 tsp canola oil
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veg. broth
1 tbs chili powder
1 tsp honey
1 tsp ground cumin
1/2 tsp salt
28 oz. can crushed tomatoes, undrained.

Enchilada part:
1 tsp. Canola oil
2 cups diced zucchini
10 oz corn kernels (i used fresh, but canned or frozen works)
15 oz can black beans, rinsed and drained
8 flour tortillas
2 cups shredded cheddar cheese, divided

 

Method

Enchilada sauce:
1)Heat oil in large saucepan over med-high heat.
2) Add onion and garlic; saute 5 min or until onion is tender.
3)Stir in broth and remaining ingredients.
4) Reduce heat and simmer 30 min.

Enchilada part:
1) Preheat oven to 350 F
2) Heat oil in a large nonstick skillet over med-high heat. Add zucchini and corn; saute 5 min. or until veggies are tender. Remove from heat and stir in beans.
3) Spread 1 cup enchilada sauce in bottom of 9 x 13 inch baking pan. Spoon about 1/2 cup zucchini mix down each tortilla; sprinkle with 2 tbs. cheese and roll em up. Place seam side down in pan then top with remaining sauce.
4) Cover with foil; bake fro 30 min.
5) Uncover; top with remaining 1 cup of cheese.
6) Bake uncovered for 10 min or until cheese melts.