Black Bean and Zucchini Enchilada

I figured it would be easier to post a recipe on my blog and then post it to Facebook instead of just putting it on Facebook!  It is much easier to type it on here.

This is a recipe I adapted from this recipe:
http://www.skinnytaste.com/2011/03/cheesy-zucchini-enchiladas.html

The skinnytaste version is 7 Points+ on Weight Watchers, mine is 9 Points+

Here is my adaptation:


Ingredients

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 1 large zucchini
• salt and pepper
• 1 1/2 cups grated cheddar cheese
• 7 small corn tortillas
• 1 can black beans

Enchilada Sauce

• 1 garlic clove, minced
• 1 cup tomato sauce
• 1/4 tsp chili powder
• 1/4 ground cumin
• 1/2 cup reduced sodium chicken broth (could also use vegetable broth, I used what I had on hand)
• salt and pepper to taste
• 1 tbsp chopped jalapenos

For the enchilada sauce:  in a medium saucepan, spray oil and saute garlic.  Add chili powder, cumin, broth, tomato sauce, sauce and pepper, jalapenos.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Spray a baking dish with nonstick spray.  Preheat oven to 400 degrees.

in a medium nonstick skillet, saute garlic in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/2 cup cheese and black beans; mix well.

I used an 8X8 casserole dish.  Divide zucchini mixture between each tortilla, roll and place seam side down in baking dish.

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted.