I’ll (almost) shamelessly admit that this recipe is based on Cooking Light’s Black Bean, Corn, and Zucchini Enchiladas. The original recipe struck me as a good way to use zucchini, but it looked a bit bland; also, it called for more cheese than I wanted to use.
I added several ingredients to liven up the enchilada filling and replaced the cheese with tofu mixed with cheesy-flavored nutritional yeast, plus a sprinkling of chives. (If you’re feeding picky eaters, don’t mention the tofu — chances are, they’ll assume it’s ricotta or cottage cheese.) Cooking Light’s sauce recipe is excellent, and I prepared the original version.
As you can see, I served the enchiladas with fresh tomato salad (diced garden tomatoes with fresh basil, cracked black pepper, a pinch of kosher salt, and a splash of rice vinegar.) If you want something heavier, Spanish rice would be a good choice.
2 tsp olive oil
1 cup onion, diced
2 cloves garlic, diced
2 cups zucchini, diced
1 1/2 cups black beans, cooked
1 10-oz package frozen corn
1 12.3-oz package silken tofu
2 Tbs nutritional yeast
1/3 cup fresh oregano, chopped
8 whole wheat tortillas (8-inch)
1/3 cup fresh chives, chopped
Enchilada Sauce by Cooking Light
Saute onion, garlic, and zucchini in oil for about 5 minutes, stirring frequently. Add beans and corn; heat just until corn thaws.
Meanwhile, stir together silken tofu, nutritional yeast, and oregano.
Spread 1 cup sauce in the bottom of a lightly greased, 13 x 9 inch baking dish.
Fill each tortilla with zucchini mixture and tofu mixture. Place rolled enchiladas in prepared pan and top with remaining sauce. Cover and bake at 350 degrees for 35 minutes. Sprinkle with chives immediately before serving.