Summer Enchiladas

This is one of my families favorite meals!  It's easy, healthy, and you can use fresh summer vegetables!  

Enchilada Sauce

Ingredients:

1/2 cup diced red onion

1 tsp minced garlic

1/2 cup low sodium vegetable broth

1 tbs chili powder

1 tbs honey

1 tbs ground cumin

1/2 tsp salt

1 (28 oz) can or jar of crushed tomatoes (undrained)

Saute onion & garlic in a nonstick skillet for 5 minutes until tender.  Stir in broth and remaining ingredients.  Reduce heat and simmer 30 minutes.  

Enchiladas

Ingredients:

2 cups diced zucchini

1 (10 oz) package frozen whole kernel corn (or you can use fresh)

1 (15 oz) can black beans, rinsed and drained

3 cups Enchilada Sauce (see above)

8 tortillas 

1 1/2 cups shredded cheese (optional)

Preheat oven to 350 degrees.

Saute zucchini and corn in a nonstick skillet over medium-high heat 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 1/2 cup zucchini mixture into each tortilla and roll up.  Place tortillas seam-side down in baking dish.  Spread remaining 2 cups of Enchilada Sauce evenly over the tortillas.  

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover & sprinkle with cheese.  Bake for 10 more minutes uncovered until the cheese melts.

Hope you are enjoying slower summer days!

-leanne