Black Bean, Corn, and Zucchini Enchiladas

Ingredients

• 15 ounce black beans rinsed drained canned
• 1 teaspoon canola oil 
• 10 ounce corn kernels frozen
• 3 cups enchilada sauce divided
• 3 cups enchilada sauce divided
• 8 ounces cheddar cheese shredded divided reduced-fat
• 8 8-inch tortillas whole wheat ()
• 2 cups zucchini diced

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add 2 cups zucchini and corn; saut for 5 minutes or until vegetables are tender.
4. Remove from heat, and stir in beans.
5. 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.
6. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese.
7. Spread remaining 2 cups sauce evenly over enchiladas.
8. Cover with foil; bake at 350 for 30 minutes. Uncover; top with remaining 1 cup cheese.
9. Bake, uncovered, for 10 minutes or until cheese melts.