Here’s a CookingLight recipe you can feel good about serving your family. With each serving containing 348 calories, 4.2 grams of fat, and 16 grams of protein, you can polish off your plate without feeling as though you’re overindulging. The recipe yields 8 servings.

Ingredients:

1 teaspoon canola oil

2 cups diced zucchini

1 (10-ounce) package frozen whole-kernel corn

1 (15-ounce) can black beans, rinsed and drained

3 cups enchilada sauce, divided

Cooking spray

8 (8-inch) whole wheat tortillas

2 cups (8 ounces) shredded reduced fat cheddar cheese, divided

Directions: Preheat oven to 350 degrees Fahrenheit. 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 ½ 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 degrees Fahrenheit for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Recipe and image courtesy of: https://www.cheatsheet.com/life/6-healthy-fillings-for-guilt-free-taco-and-tortilla-dishes.html/

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• Food & Nutrition