"Who knew you could make delicious enchiladas without a forklift full of meat or a vat of cheese to pack them with? These made cuts and met the standard. Enchiladelicious." -Andrew

• I'm sorry I haven't been posting recipes!  I realized that I advertised quick recipes, but the dinners I make aren't really that fast.  Then again, I don't really have any idea how long dinner takes to make when you're just making dinner, and not helping a two year old "help," and helping a 9.5 mo. old be happy without making too much of a mess with the pots and pans.  Then again, how many of you are just cooking?  Probably none.  I'll try to bold any instructions that say how long something needs to "simmer" or "cook," so you can scan the recipe and at least take that into consideration.  Long story short, I'm just going to post when something's good.  
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• With that said, I was so surprised how good these Enchiladas were!  And they were actually pretty fast, too.
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Black Bean, Corn, and Zucchini Enchiladas

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• YIELD: 8 servings (serving size: 1 enchilada)
• COURSE: Main Dishes

Ingredients

• 1 teaspoon canola oil
• 2 cups diced zucchini
• 1 (10-ounce) package frozen whole-kernel corn (or fresh corn)
• 1 (15-ounce) can black beans, rinsed and drained
• 3 cups Enchilada Sauce (see below)
• Cooking spray
• 8 (8-inch) whole wheat tortillas
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided (I didn't measure, but I don't think I used that much)

Preparation

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

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. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Enchilada Sauce

• YIELD: 3 cups (serving size: about 1/3 cup)
• COURSE: Sauces/Condiments

Ingredients

• 1 teaspoon canola oil
• 1/2 cup diced red onion
• 1 teaspoon minced garlic
• 1/2 cup organic vegetable broth
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (28-ounce) can crushed tomatoes, undrained

Preparation

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

Cooking Light MAY 2007