Black Bean and Corn Enchiladas

I saw this recipe on WC a while back and tweaked it a little to our tastes. They came out very good and are a nice alternative to a meat filled enchilada.

Black Bean and Corn Enchiladas

Cooking spray

1/2 cup chopped onion

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

2 garlic cloves, minced

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

1 can corn, drained or 1 ear fresh corn (run a knife down the sides to remove the kernels)

3/4 cup bottled salsa

3 ounces reduced fat cream cheese, softened

1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided

8 whole wheat tortillas

1 (10-ounce) can enchilada sauce

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and corn, and cook 2 minutes, stirring mixture frequently.

Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.

Zucchini, Sausage and Feta Casserole

After seeing some good reviews on WC for this, I decided to give it a whirl. All the ingredients are things I love and it seemed simple enough for a weeknight meal. It turned out very good but DH and I both agreed that it had too much zucchini. It calls for 1.5 pounds, which was 3 medium sized zucchini. I would definitely reduce it down to 2 next time and also use more of the broth/flour combo. Perhaps use a full cup of broth to make it a bit saucier. The overall taste was very good and I would definitely try it again with the above modifications.

Zucchini, Sausage and Feta Casserole (courtesty of Cooking Light)

Ingredients

2 1/2 cups uncooked ziti (short tube-shaped pasta)

8 ounces chicken sausage (I used turkey italian sausage)

Cooking spray

1 teaspoon olive oil

5 cups thinly sliced zucchini (about 1 1/2 pounds)

2 cups vertically sliced onion (about 1) (I omitted as we don't like onion)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

1/2 cup fat-free, less-sodium chicken broth

2 teaspoons all-purpose flour

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 400°.

Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

Yield 6 servings (serving size: 1 cup)