Veggie Black Bean Enchiladas

Ingredients

• ¼ cup vegetable broth
• ½ cup onion, diced
• ½ cup zucchini, diced
• ½ cup plum tomatoes, diced
• ½ cup fresh corn (optional: roasted corn, see below)
• ½ cup low-sodium black beans, drained and rinsed
  
• ½ cup green chile peppers, chopped (canned)
• 1 ½ tsp chipotle peppers in adobo, finely chopped
• 1 16-oz can low-sodium enchilada sauce
• 1 Tbsp cilantro, fresh, chopped
• ¼ cup mozzarella cheese, shredded
• 12 6-inch soft corn or flour tortillas
  
• ¼ cup cheddar cheese

Cook

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 ½ cup sauce in bottom of 13x9 baking pan.

Heat corn tortillas on both sides on non-stick skillet. Fill each tortilla with ¼ 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.