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Veggie Enchiladas

Source of Recipe


From "Good Housekeeping Best Recipes 1999"






List of Ingredients



• 2 tsp olive oil
  
• 1 small zucchini (8 ounces), cut into 1/2-inch pieces
  
• 1 medium onion, chopped
  
• 1 medium red pepper, chopped
  
• 2 cans (15 to 19 ounces each) no-salt-added white kidney beans (cannellini), rinsed and drained
  
• 1/2 cup vegetable broth
  
• 2 cloves garlic, minced
  
• 1 can (15-1/4 ounces) no-salt-added whole-kernel corn, drained
  
• 2 pickled jalapeno chiles, minced, with seeds
  
• 1 cup loosely packed fresh cilantro leaves and stems, chopped
  
• 6 flour tortillas (8-inch diameter)
  
• 1 jar (15-1/2 ounces) mild salsa
  
• 1/3 cup shredded Monterey Jack cheese
  
• Lime wedges, for garnish
  






Instructions



1. In nonstick 12-inch skillet, heat olive oil over medium heat. Add zucchini, onion and red pepper, and cook until vegetables are tender and golden, 10 to 15 minutes, stirring frequently.
   
   
2. Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend half of white kidney beans with broth until almost smooth. Transfer bean mixture to large bowl; stir in remaining beans and set aside.
   
   
3. To vegetables in skillet, add garlic and cook 1 minute longer. Stir in corn and jalapenos; cook 2 minutes longer. Transfer vegetable mixture to bowl with beans; stir in cilantro until mixed.
   
   
4. Preheat oven to 375 degrees (F). Spoon about 3/4 cup bean mixture along center of each tortilla. Fold sides of tortilla over filling, overlapping slightly.
   
   
5. Spoon 1/2 cup salsa into bottom of 13x9-inch glass or ceramic baking dish. Place enchiladas, seam side down, on top of salsa. Spoon remaining salsa over enchiladas; sprinkle with cheese. Bake 20 minutes. Serve with lime wedges.
   
   Makes 6 main-dish servings.