Vegetarian Black Bean Corn And Zucchini Enchiladas Recipes
ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS
Make and share this Zucchini, Black Bean, and Corn Enchiladas recipe from Food.com.
Provided by Absarunnin
Categories One Dish Meal
Time 1h10m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
- While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
- Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) 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 cheese. Spread remaining sauce over enchiladas.
- Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.
Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18
VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS
My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty!
Provided by caroliyer
Categories One Dish Meal
Time 55m
Yield 8 ebchiladas, 8 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
- To assemble and cook enchiladas:.
- Preheat oven to 350.
- Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
- Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
- Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
- Roll the tortilla and place it seam side down in the baking dish.
- Repeat and then top with remaining enchilada sauce.
- Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
- Should make 8 large yummy enchiladas!
Nutrition Facts : Calories 141.8, Fat 2.3, SaturatedFat 0.2, Sodium 471.5, Carbohydrate 27.8, Fiber 6.4, Sugar 6.8, Protein 5.9
BLACK BEAN VEGGIE ENCHILADAS
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 enchiladas.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
BLACK BEAN AND VEGGIE ENCHILADAS
Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
- Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
- Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
- Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
- Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 44.4 g, Cholesterol 30.2 mg, Fat 17.6 g, Fiber 6.6 g, Protein 18.4 g, SaturatedFat 7.4 g, Sodium 1272 mg, Sugar 6 g
More about "vegetarian black bean corn and zucchini enchiladas recipes"
CORN AND ZUCCHINI ENCHILADAS {VEGETARIAN} - TWO PEAS
2020-07-27 Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a large skillet, heat the olive oil over …
From twopeasandtheirpod.com
5/5 (12)Total Time 55 minsCategory Main CourseCalories 446 per serving
From twopeasandtheirpod.com
5/5 (12)Total Time 55 minsCategory Main CourseCalories 446 per serving
- Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
- Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in 1/2 cup of the salsa verde and 1/2 cup of the shredded cheese.
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE
2007-04-16 Directions. Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Heat oil in a large nonstick skillet over medium-high …
From myrecipes.com
5/5 (51)Calories 348 per servingServings 8
From myrecipes.com
5/5 (51)Calories 348 per servingServings 8
- Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
- Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini 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 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
VEGETARIAN ZUCCHINI, BLACK BEAN AND CORN ENCHILADAS
2020-08-23 10 (8″) soft, yellow Mission Brand corn tortillas. green onions, garnish. sour cream, (if desired) Method and Steps: Pre-heat oven to 350 …
From beyondgumbo.com
Servings 5Total Time 1 hrEstimated Reading Time 5 mins
From beyondgumbo.com
Servings 5Total Time 1 hrEstimated Reading Time 5 mins
VEGETARIAN ENCHILADAS WITH BLACK BEANS - KIM'S CRAVINGS
2020-04-20 Now it’s time to assemble the enchiladas! Spread 1/2 to 1 cup of enchilada sauce over the bottom of the baking dish. Warm the tortillas until soft and pliable. Place the black bean mixture down the center of each tortilla. Roll up each tortilla tightly, then arrange in the baking dish so the seam is down. Pour the remaining enchilada sauce ...
From kimscravings.com
From kimscravings.com
VEGETARIAN ENCHILADAS WITH BLACK BEANS - FOX VALLEY FOODIE
2018-03-23 Instructions. Preheat oven to 400 degrees. Add cooking oil to a skillet set over medium heat and saute onion until tender. Add beans, corn, and green chilis and cook until heated through. Add half can of enchilada sauce to the pan along with 1 …
From foxvalleyfoodie.com
From foxvalleyfoodie.com
MUSHROOM, ZUCCHINI, AND BLACK BEAN VEGETARIAN ENCHILADAS
2016-04-27 Instructions. Preheat the oven to 400 degrees F. Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Saute, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking ...
From theroastedroot.net
From theroastedroot.net
SKILLET BLACK BEAN VEGETARIAN ENCHILADAS VERDE
First, in a 10″ skillet, pan fry corn tortillas strips in two batches until lightly charred and crisp. Set those aside to remove excess oil. Second, start cooking the veggies. First onions and poblano or green bell pepper, then the corn. Third, add the spices, zucchini, black beans, and Roasted Tomatillo Salsa Verde.
From vanillaandbean.com
From vanillaandbean.com
BLACK BEAN, CORN & ZUCCHINI ENCHILADAS - CAIT'S PLATE
2019-06-28 1 cup corn, fresh or frozen. 1 medium zucchini, washed and diced. ~2 cups shredded pepperjack cheese. Olive oil. Optional toppings: plain greek or skyr yogurt, freshly chopped cilantro, salsa, avocado, hot sauce. Instructions. For the Sauce: Combine all ingredients into a food processor and process until smooth.
From caitsplate.com
From caitsplate.com
10 BEST VEGETARIAN BLACK BEAN MAIN DISH RECIPES - YUMMLY
2022-05-17 corn bread, Roma tomatoes, ancho chile powder, cans black beans and 8 more black bean enchiladas, Kale and black bean enchiladas Sweet Cayenne ancho chile powder, tortilla, coarse kosher salt, ground cumin and 10 more
From yummly.com
From yummly.com
VEGAN ENCHILADAS WITH BLACK BEANS (GLUTEN FREE) - LIVING BEYOND …
2022-03-10 Vegan Enchiladas. Preheat the oven to 350F with the rack in the middle of the oven. Spread ½ cup enchilada sauce and a few tablespoons of oil (optional) in the bottom of a 9x13 baking dish. Place a tortilla shell onto a flat surface. Scoop and fill the shell with the enchilada filling.
From livingbeyondallergies.com
From livingbeyondallergies.com
VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS RECIPE
2021-11-28 Gather the ingredients. Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes. Arrange 6 tortillas in bottom of 9 x …
From thespruceeats.com
From thespruceeats.com
BLACK BEAN AND ZUCCHINI ENCHILADAS - INQUIRING CHEF
2021-04-07 Instructions. Preheat oven to 400°F / 200°C. Spread zucchini out on a sheet pan and toss with oil, chili powder, cumin, salt, and oregano. Roast zucchini, shaking the pan halfway through cooking, until very tender, 25 to 30 minutes. While zucchini roasts, spray a 9x13 casserole dish with nonstick spray or brush it with some oil.
From inquiringchef.com
From inquiringchef.com
VEGETARIAN ZUCCHINI ENCHILADAS - DELISH KNOWLEDGE
2019-08-13 Preheat oven to 400 degrees F. Make the enchilada filling. Heat the butter in a large skillet over medium heat. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt.
From delishknowledge.com
From delishknowledge.com
RECIPE: ZUCCHINI, CORN & BLACK BEAN ENCHILADAS WITH …
Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup of water.Heat to boiling on high. Once boiling, reduce the heat to low.
From blueapron.com
From blueapron.com
BLACK BEAN, CORN, AND RED RICE ENCHILADAS [VEGAN]
In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again. Preheat oven …
From onegreenplanet.org
From onegreenplanet.org
VEGETARIAN BLACK BEAN ENCHILADAS | OLIVE & MANGO
2021-10-29 Preheat oven 425°F. And line a baking sheet with parchment paper. Toss the squash with the olive oil and salt, and arrange in a single layer on a rimmed baking sheet. Roast until tender and caramelized, 20 to 25 minutes, stirring …
From oliveandmango.com
From oliveandmango.com
EASY BLACK BEAN ENCHILADAS {VEGETARIAN} - TWO PEAS & THEIR POD
2021-04-26 Instructions. Preheat oven to 375 degrees F. In a small bowl, combine the black beans and green chiles. Spread about ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish. Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides.
From twopeasandtheirpod.com
From twopeasandtheirpod.com
CHEESY VEGETARIAN ZUCCHINI ENCHILADAS - SKINNYTASTE
2013-08-28 Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well.
From skinnytaste.com
From skinnytaste.com
BLACK BEAN ZUCCHINI VEGAN ENCHILADAS - VEGGIE INSPIRED
2017-10-16 Preheat oven to 350°F. In a skillet over medium heat, sauté the onion in ¼ cup water until translucent, about 5 to 6 minutes. Add additional water as needed to prevent sticking. Add the garlic, red pepper, zucchini, 1 teaspoon cumin, and ¼ teaspoon salt and sauté 2 minutes. Add the black beans and stir to combine.
From veggieinspired.com
From veggieinspired.com
FRESH CORN, ZUCCHINI AND BLACK BEAN ENCHILADAS
2019-07-09 Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn and salt. Cook for about 5 to 7 minutes, until the veggies are all tender. Remove from the heat and stir in the black beans, the corn “sauce” and ½ cup of the cheese. Mix until well combined, then taste and season with additional salt if needed.
From cooknourishbliss.com
From cooknourishbliss.com
RECIPE: BLACK BEAN & ZUCCHINI ENCHILADAS WITH CHEDDAR CHEESE
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green …
From blueapron.com
From blueapron.com
VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
2016-04-11 Instructions. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray. In a large skillet over medium heat, warm the olive oil …
From cookieandkate.com
From cookieandkate.com
EASY VEGGIE BLACK BEAN ENCHILADAS - KARISSA'S VEGAN KITCHEN
2020-06-01 Preheat the oven to 350°F. Add ¼ cup of the enchilada sauce to the bottom of a 9x13 baking dish. Spread evenly. Roll the black bean filling up into the tortillas. I add about ⅓-1/2 cup of filling into each. Place the enchiladas into the dish and top with the remaining enchilada sauce. Top with cheese if desired.
From karissasvegankitchen.com
From karissasvegankitchen.com
VEGETARIAN ENCHILADAS {BLACK BEAN & CORN} - CHELSEA'S MESSY APRON
2020-01-19 Set aside to let cool. In a 3-quart baking dish (9x13-inch pan), spread 1/2 cup enchilada sauce along the bottom. Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish.
From chelseasmessyapron.com
From chelseasmessyapron.com
BLACK BEAN AND CORN ENCHILADAS RECIPE - VEGETARIAN TIMES
Preparation. Preheat oven to 375F. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.
From vegetariantimes.com
From vegetariantimes.com
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE | RECIPE | EASY ...
Jul 10, 2018 - These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you're vegetarian or not. They feel light and healthy, but they're still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge di…
From pinterest.ca
From pinterest.ca
VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
2021-01-05 Instructions. Preheat the oven to 200°C/390°F. To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce. Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out.
From simply-delicious-food.com
From simply-delicious-food.com
VEGETARIAN ENCHILADA RECIPE - THE YUMMY BOWL
2021-05-07 Prep. Preheat oven to 400 F. Grease casserole (9 x 13) with oil. Cook. In a medium pan over medium heat, warm 2-3 tablespoons of vegetable oil and cook onion for a minute. Add in mushrooms, spices and cook until mushrooms are golden brown. Cover with a …
From theyummybowl.com
From theyummybowl.com
VEGETARIAN BLACK BEAN ENCHILADAS - SHWETA IN THE KITCHEN
2015-07-14 Cover and cook till veggies are almost cooked about ¾ done. 3 - Stir in the spices - oregano, cumin, red chilli powder salt and pepper. Mix well and cook for another minute. 4 - Then add black beans and corn. Cook for another 5 mins (covered) and finish it off with some lime juice and cilantro. Mix well and keep aside.
From shwetainthekitchen.com
From shwetainthekitchen.com
BLACK BEAN AND CORN ENCHILADAS [VEGAN] - ONE GREEN PLANET
For the Enchiladas: 2 cans black beans; 8-10 corn tortillas; 1/2 cup corn (frozen or fresh) 1 whole avocado; 1/4 cup green onion; 1/2 cup shredded lettuce; 1 …
From onegreenplanet.org
From onegreenplanet.org
CORN AND ZUCCHINI ENCHILADAS RECIPE - FOOD NEWS
Instructions. Preheat the oven to 425. In a large nonstick or cast iron skillet, add the olive oil over medium high heat. Add the onion and cilantro stems, and cook for 3–4 mins. Add the zucchini, and cook until the zucchini is softened and slightly tranaslucent. Add the cumin, paprika, salt, and oregano. Stir to coat.
From foodnewsnews.com
From foodnewsnews.com
BLACK BEAN & CORN VEGETARIAN ENCHILADAS (GLUTEN FREE)
2019-02-26 Instructions. Preheat oven to 350 degrees. Rinse and drain the black beans and frozen corn. Chop onions, garlic, mushrooms, bell peppers, tomatoes and cilantro. Heat olive oil over medium high heat and add onion and garlic. Sautee for about 2 minutes. Then add mushrooms and peppers and cook additional 3-4 minutes.
From stephaniesain.com
From stephaniesain.com
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS - MEXICAN RECIPES
The recipe Black Bean, Corn, and Zucchini Enchiladas is ready in roughly 45 minutes and is definitely an excellent vegetarian option for lovers of Mexican food. One serving contains 287 calories, 16g of protein, and 6g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a ...
From fooddiez.com
From fooddiez.com
ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS RECIPE - FOOD NEWS
In a large mixing bowl, combine the onion and black beans. Set aside 1 oz. of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled zucchini and toss everything together very gently. Over a burner, lightly char both sides of the tortillas, about 1 minute per side.
From foodnewsnews.com
From foodnewsnews.com
THE BEST BLACK BEAN ENCHILADAS RECIPE | HEALTHY FITNESS MEALS
2019-08-18 Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray. Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened. Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
From healthyfitnessmeals.com
From healthyfitnessmeals.com
GRILLED CORN, ZUCCHINI & BLACK BEAN ENCHILADAS
2014-06-23 The corn is tossed together with sautéed zucchini, black beans and a little salt and pepper. Wrapped in corn tortillas, topped with this fantastic homemade enchilada sauce and some shredded cheddar. The sauce is made from red onion, fresh garlic, jalapeño, green chilies, tomato paste, a few seasonings and vegetable broth.
From lemoinefamilykitchen.com
From lemoinefamilykitchen.com
VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE (VIDEO)
2015-07-19 Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside. Combine enchilada sauce and El Pato in a bowl until fully mixed. Spread about ½ a cup on the bottom of the pan. Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them.
From aberdeenskitchen.com
From aberdeenskitchen.com
VEGGIE AND BLACK BEAN ENCHILADAS + VIDEO - AMYCASEYCOOKS
2022-01-23 Remove from heat and place in a large bowl. Cool slightly. To the veggie mixture, add the black beans, corn, 1 cup of the shredded pepper jack cheese, ¾ cup of the shredded cheddar cheese, and kosher salt. Stir to combine. Pour about 1/2 cup of the enchilada sauce in the baking dish. Set aside.
From amycaseycooks.com
From amycaseycooks.com
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE | RECIPE | ZUCCHINI …
May 12, 2012 - These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you're vegetarian or not. They feel light and healthy, but they're still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge di…
From pinterest.com.au
From pinterest.com.au
WHITE BEAN, ZUCCHINI, AND CORN ENCHILADAS - EDIBLE COMMUNITIES
2019-07-27 1 Poblano or Anaheim chile, seeds and stems removed and chopped fine. 1 zucchini, chopped fine. 1 ear of corn, kernels removed. 8 cherry tomatoes, chopped fine. 1½ teaspoons cumin. 1 teaspoon smoked paprika. 1 teaspoon salt. 1½ cups cooked white beans. 1 big handful of baby spinach, chopped fine (optional)
From ediblecommunities.com
From ediblecommunities.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love