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Black Bean, Corn, and Zucchini Enchilada – Easy Zucchini Recipe

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A wonderful way to include zucchini into your a renal diet menu. Easy zucchini recipes are a wonderful way to spice up any summer.

Ingredients

Scale

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

Instructions

Step 1 Preheat oven to 350°.

Step 2 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.

Step 3 Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 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 the remaining 2 cups sauce evenly over enchiladas.

Keywords: zucchini recipe renal diet friendly, food for kidney health