bell peppers, black beans, collard greens, corn, eggplant, garlic scapes, kale, leek, swiss chard, yellow squash, zucchini
After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).
Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.
- 4 tbsp EVOO, divided
- 1 large zucchini, cut in long slices 1/4″ thick*
- 1 large yellow squash, cut in long slices 1/4″ thick*
- 1 large red bell pepper, cut in long slices 1/4″ thick*
- 1 medium eggplant, cut in long slices 1/4″ thick*
- 1 large sweet onion, cut in thick, whole rings*
- 1 (10-ounce) package frozen whole-kernel corn*
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups enchilada sauce
- Cooking spray
- 8 (8-inch) whole wheat tortillas or 12 corn tortillas
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- 4 oz feta, crumbled
- Prepare enchilada sauce.
- Preheat oven to 350°.
- While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively: Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
- Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese; and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
- Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.
- 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
- 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
- 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion
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