¼ cup vegetable broth
½ cup onion, diced
½ cup zucchini, diced
½ cup fresh corn (optional: roasted corn, see below)
½ cup low-sodium black beans, drained and rinsed
½ cup plum tomatoes, diced
½ cup green chile peppers, chopped (canned)
1 1/2 tsp chipotle peppers in adobo, finely chopped
1 Tbsp cilantro, fresh, chopped
¼ cup mozzarella cheese, shredded
12 6-inch soft corn or flour tortillas
1 16-oz can low-sodium enchilada sauce
¼ cup cheddar cheese
Filling: Heat a sauté pan over medium high heat and add broth. Heat to a simmer. Add onions and sauté in broth for 2-3 minutes until soft. Add zucchini and sauté for 1-2 minutes. Add corn, beans, tomatoes, chiles and chipotle.
Sauté 1-2 minutes. Stir in cilantro and mozzarella. Pour 1/2 cup sauce in bottom of 13x9 baking pan.
Heat corn tortillas on both sides on non-stick skillet. Fill each tortilla with 1/4 cup of filling; roll and place seam side down over the sauce. Pour remaining sauce over enchiladas.
Sprinkle pan with cheddar cheese. Cover with foil and bake at 350° for 10 minutes. Remove foil and bake an additional 5 minutes.
Tip: If you have the time, roast your corn to give this recipe extra flavor. Toss 1/2 cup corn with 3/4 tsp olive oil. Place in a shallow layer on a sheet pan. Cook for 10 minutes at 425°, stirring occasionally until kernels have browned.
Nutritional information (per serving):
390 calories, 8 g fat, 3 g saturated fat, 10 mg cholesterol, 69 g carbohydrate, 13 g protein, 7 g fiber, 750 mg sodium