Black Bean, Corn and Zucchini Enchiladas

Near the end of the month, when most of my grocery budget (or all of it!) is gone, I try to find inexpensive meals that are still full of healthy, real food. Veggie and Bean stuffed enchiladas are delicious and a great way to stretch your budget. They are really filling and flavorful, and no one misses the meat. They are also gluten free. I served this last night with a side of cooked carrots. I included the cost breakdown. I make my own enchilada sauce, so it's really inexpensive. If you're purchasing it from the store, you may spend a little more.

Cost:
Tortillas: 98 cents
2 Zucchini: 25 cents
1/2 pack corn: 50 cents
Black beans: $1
Enchilada sauce: .50 - $1.50
Cheese: $1
Total: $4.23 for 8 (or more) servings
Cost per serving: 53 cents!

Ingredients:

2 Tbsp butter

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

20 corn tortillas

2 cups shredded cheddar cheese, divided

Sour cream (optional)

Directions:

Preheat oven to 350°.

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 and 1 1/2 cups cheese.

Heat 1 cup Enchilada Sauce in a saucepan over medium heat. Heat tortilla in sauce until hot, about 45 seconds on each side. Spoon about 1/4 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, and zucchini mixture. Heat more enchilada sauce as needed.

Top enchiladas with any remaining enchilada sauce and cheese.

Bake at 350° for 20 minutes. Top with sour cream and serve.
(This recipe is adapted from Cooking Light.)

Notes: I make my own enchilada sauce ahead of time and can it. I like knowing exactly what's in there, and it's more cost effective too.
I also make the beans ahead of time and can those. If you're really ambitious, you can soak the beans the night before, let them cook slowly all day, and then add them to the enchiladas to retain the most vitamins. That's what I do, only I add the step of pressure canning them and putting them in my pantry so I can use them whenever I need them.

This post is part of Two For Tuesdays and Real Food Wednesdays.