Black Bean, Corn, and Zucchini Enchiladas recipes

Black Bean, Corn, and Zucchini Enchiladas recipes
8 Ingredients
  • 1 teaspoon canola oil
  • 2 cups diced zucchini
  • 1 (10-ounce) package frozen whole-kernel corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 cups Enchilada Sauce, divided
  • cooking spray
  • 8 (8-inch) whole wheat tortillas
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Nutrition
507
25% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

30% 19

Saturated

36% 7

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

22% 65

Carbs (net)

- 57

Fiber

34% 9

Sugars

- 9

Sugars, added

- 0

Protein

39% 19

Cholesterol

10% 29

Sodium

58% 1391

Calcium

24% 244

Magnesium

15% 64

Potassium

10% 456

Iron

24% 4

Zinc

18% 2

Phosphorus

46% 324

Vitamin A

9% 81

Vitamin C

12% 11

Thiamin (B1)

44% 1

Riboflavin (B2)

34% 0

Niacin (B3)

23% 4

Vitamin B6

13% 0

Folate equivalent (total)

52% 207

Folate (food)

- 71

Folic acid

- 80

Vitamin B12

10% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

3% 4
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