Rotisserie chicken and pre-chopped vegetables make this a quick casserole–perfect for a mid-week meal. Try these spicy enchiladas featuring black beans combined with a sautéed corn-and-zucchini filling that's hearty and satisfying. These tasted really good, but after baking them, they became somewhat of a mushy mess to serve. I made it as written with the exception of the r/f cheese, I used regular and just cut back on the topping part on half of the dish (DH got the full cheese).
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray.

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Definitely making this again soon! Served with blue corn chips and peppers and onions stir-fried with cumin. I use corn tortillas, and add a roasted poblano pepper to the "adult side". Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Remove from heat, and stir in beans. One review said they didn't cook the veggies all the way through before putting them in the tortilla. Great way to use up zucchini from the garden. Light and healthy-feeling, but definitely filling. 1 (10-ounce) package frozen whole-kernel corn, 1 (15-ounce) can black beans, rinsed and drained, 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided, Back to Black Bean, Corn, and Zucchini Enchiladas. I'd also mash the black beans a bit with a fork so that the filling doesn't spill everywhere (it was really hard to eat these as written). I wouldn't serve these Modified a little by using corn tortillas but other then that I will make this again, since I love having black beans. DIRECTIONS Preheat oven to 350 degrees. I made it last night and made the following substitutions: I used canned enchilada sauce (Old El Paso 19oz.) Throw a fiesta from the comforts of your own home any night of the week with these easy-to-make, healthy enchilada recipes and casseroles. I decided the try this recipe because I had everything except the zucchini in my kitchen. If you prefer more heat try adjusting the enchilada sauce with jalapenos or hot sauce. We don't miss the meat at all, and we use mild sauce so even the little ones like it! … My husband said that he could not even tell it was meat-less. DO NOT skip making the sauce, it is incredible easy and you will never go back to canned. We had steamed broccoli on the side. Photo: Brian Woodcock. Very filling, no one misses the meat. Prepare enchilada sauce: Heat oil in large saucepan over medium heat. These were awesome! Time consuming but incredibly delicious! Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. added extra beans and a sauteed poblano pepper. Use the freshest tortillas you can find for this dish since older ones tend to dry out and crack even when they’re moistened in the flavorful sauce. For me, the sauce made the dish. These are wonderful. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), View Recipe: Pork and Plantain Enchiladas with Black Bean Puree, View Recipe: Black Bean and Cheese Enchiladas with Ranchero Sauce. I also mashed the black beans and added the cheese to the total mixture to give it thickness. Photo: Randy Mayor. I cut the recipe in half and baked for a little less time. It makes a great everyday meal and the leftovers were just as good the next day too. Easy to prepare. Just keep an eye on it in the oven, the sauce gets dried out if you leave it in too long. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Transfer entire mixture to a large mixing bowl and toss with 1 cup of the shredded cheese and 1/2 cup of the tomatillo sauce. Photo: Becky Luigart-Stayner, Credit: The sauce turned out like something that tasted it came from a restaurant! Full of protein and only 343 calories per serving, these enchiladas … You can add some grilled chicken as well for some extra protein.

Next time, I will increase the heat with some jalapenos or chipotles. They feel light and healthy, but they’re still filling and satisfying.

Remove from the heat and stir in the black beans, the corn “sauce” and ½ cup of the cheese. You must try this. Try serving with rice, quinoa, diced or sliced avocado, sautéed onion, a dollop of sour cream, or a squeeze of lime juice. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Credit: Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Very labor intensive, but worth every second. Cooking Light is part of the Allrecipes Food Group. First, I really wanted to used corn tortillas instead of flour, but the only corn tortillas This recipe is one of those. I thought this was great!

Place seam-side down in baking dish.

Substitute ground turkey and chicken broth instead of beef, if desired. Take a twist on a traditional Mexican dinner for an exciting meal the family will love. Photo: José Picayo. These easy enchiladas are a wonderful way to use up cooked turkey or chicken. https://www.myrecipes.com/recipe/black-bean-corn-zucchini-enchiladas It very filling and we don't miss the meat. Known for their creamy sauces and savory fillings, enchiladas are a dinnertime favorite. when making these though. MyRecipes.com is part of the Allrecipes Food Group. Yum! My two year old had some leftovers with her dinner and she gobbled it down. Bake, uncovered, for 10 minutes or until cheese melts. I made my own enchilada sauce it was really tasty but did dry up a bit probably since I used fresh tomatoes. The homemade enchilada sauce makes all the difference. Very easy, my whole family loves this dish! This dish tastes fantastic - though presentation is a little messy. The only change I made was to add some leftover chicken I had in the fridge. Your family will never know they’re enjoying a lightened meal. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy?

And so easy to pull together. It seemed like there was alot of excess sauce at first, but was great for leftovers.

Though it took a long time considering the sauce cook time as well, it was delicious. I used canned corn and petite diced tomatoes, though, since that's what I had on hand. and corn tortillas instead of whole wheat. Otherwise, it's a keeper! Since I didn't want The sauce is the perfect compliment--don't skip it! Would be better, in my opinion, with a verde sauce & garnished with olives, scallions & a bit of light sour cream.

Alas, it's recipes like this that make me think becoming a vegetarian wouldn't be too bad! I added hot sauce since I didn't have anything else. I used them anyway and just made a bunch of mini-enchiladas. Maybe one day I'll try the sauce. Info. Great recipe - jazz it up by sauteeing diced onion and garlic with the zucchini and adding taco/fajita seasoning.

I used the mild sauce and it was too hot for me but husband thought it was fine. Great recipe! at the store were small (taco-sized). WOW! MyRecipes may receive compensation for some links to products and services on this website. Love at first bite! Photo: Johnny Autry. The flavor was great in this, and the recipe was very easy! Pork and Plantain Enchiladas with Black Bean Puree, Black Bean and Cheese Enchiladas with Ranchero Sauce, Black Bean, Corn, and Zucchini Enchiladas, Creamy Spinach-Mushroom Skillet Enchiladas. Next time I would also add some taco seasoning and a poblano pepper. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Credit: This is very good and very easy. Use our healthy, lighter versions for a Mexican-inspired meal that the whole family will enjoy. I followed the recipe exactly to see what it tastes like "as written" first.

I didn't like the sauce it was too sweet. And fifth, and fiftieth, and seventy-fifth. A friend made this for us to share for dinner and it was delicious. Made just as written, and served with quinoa and salsa. Credit: Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Nutrition To save time I use canned sauce, & add heat by making it 2 part medium & 1 part hot. for a fancy dinner, but would serve them for a crowd as a tasty meal. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Make a hearty, healthy Mexican casserole the whole family will enjoy. Definitely make it with the homemade enchilada sauce, adds a little complexity to the dish that you won't get with a store bought sauce. We both loved it! It will be a great left over too. Add in the zucchini, corn and salt. Stir in fresh chopped cilantro and a squeeze of lime juice after you take the vegetables off the heat.

Place seam-side down in baking dish. Smother these meatless enchiladas with a spicy Ranchero Sauce for an easy dinner tonight.

If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. I added garlic and diced onion to the saute, skipped the cheese in the filling, and used green chile enchilada sauce. Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Next time will make my own sauce. Excellent dish that was very filling and a great way to use up extra zucchini. Remove from heat, and stir in beans. I was so proud of myself after making this recipe! I think the Enchilada sauce is worth making, rather than buying the canned kind...chunky tomatoes and onions make a difference in this dish. Cooking Light may receive compensation for some links to products and services on this website. Haha!! Followed recipe as written except I used flour tortillas, added a small can of green chiles to the enchilada sauce for extra heat, and added a dusting of cayenne to the veggies while they cooked.
Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Stir in mashed beans, remaining whole beans, corn and zucchini cooking until zucchini are just soft & the whole mixture is warmed through (about 2 minutes). Next time I will try mixing the zucchini/corn/bean mixture with some jalapenos. © Copyright 2020 Meredith Corporation.