Shelly's Recipe

Veggie Enchiladas - Paula Deen

Category: Sides

Makes 6 to 8 servings
2 cups finely chopped zucchini (about 1 large)
1 (8-ounce) package sliced
baby portobello mushrooms
1 cup chopped onion
2 teaspoons minced garlic
1 (6-ounce) package fresh baby spinach,
stems removed
1 (15-ounce) can black beans,
drained and rinsed
1 (15.25-ounce) can corn, drained
1 (10-ounce) can diced tomatoes
and green chilies, drained
1 (8-ounce) package 1/3 less fat
cream cheese, softened
1 (7-ounce) package shredded reduced-fat Mexican 4-cheese blend, divided
1 1/2 tablespoons taco seasoning mix
1 (17.5-ounce) package soft taco flour tortillas
1 (10-ounce) can green chile enchilada sauce
Garnish: chopped fresh cilantro

Preheat oven to 350. Spray a 13x9-inch baking dish with nonstick cooking spray.
Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently, for 8 to 10 minutes or until vegetables are tender. Add spinach, and cook 3 to 4 minutes until spinach is wilted and most of liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.

Stir in 1 cup shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over tortillas. Bake for 30 minutes; sprinkle with remaining 3/4 cup cheese, and bake for 10 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.