Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

adapted from Eating Well

This is a very satisfying meatless version of an Tex-Mex classic.

served with Fat Free Refried Black Beans

Makes 2 servings                                                     5 WW Blue points / serving

1 3/4 cup crushed or strained tomatoes

1 cup diced onions, divided

1 clove garlic, minced

1 dried ancho chile pepper

2 1/4 tsp. chili powder

2 1/4 tsp. dried oregano

3/4 tsp. dried cumin

1/2 tsp. Kosher salt

Cooking spray

4 Tumaro's Ancient Grain Wraps or your favorite low-carb wraps

1 cup diced zucchini

1 cup grilled corn or canned or frozen corn thawed

1/2 cup reduced fat Mexican blend cheese

1 scallion - green part only, chopped

1. Preheat the oven to 425F.
2. Soak the ancho chile pepper in a cup of hot water for about 20 minutes.
3. Remove the ancho from the water, remove stem and seeds; Dice one half of the pepper; set the other half aside for another purpose.
4. Combine the tomatoes, 1/2 cup onions, garlic, diced ancho chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
5. Coat the bottom of a baking pan with cooking spray.
6. Spread 1/2 cup of sauce in the bottom of a baking pan.
7. Combine the zucchini, corn and 1/2 cup chopped onions in a bowl.
8. Lay out the wraps on a work surface.
9. Divide the zucchini mixture among the 4 tortillas.
10. Add 2 Tbsp. of cheese to each tortilla.
11. Roll up each tortilla, jelly roll style and place in the baking pan; if any of the fill falls out just set it aside.
12. Top the enchiladas with about another 1/2 cup of the enchilada sauce and any of the filling that fell out.
13. Cover tightly with foil; Bake in the oven for 10 minutes.
14. Remove the foil and bake for an additional 15 minutes.
15. Top the enchiladas with scallions before serving.

Enjoy!