Nutrition Facts
Serving Size | 1/6 of recipe |
Calories | 197 |
Total Fat | 4.5 g |
Saturated Fat | 1 g |
Sodium | 748 mg |
Total Carbohydrate | 30 g |
Dietary Fiber | 7 g |
Protein | 11 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Canola oil | 2 teaspoons |
Red onion, diced | ½ |
Small zucchini, diced | 1 |
Black beans, rinsed and drained | 1 15-ounce can |
Plum tomatoes, seeded and diced | 2 |
Corn kernels (about 1 ear fresh) | ¾ cup |
Ground cumin | 1 teaspoon |
Salt | ¼ teaspoon |
Corn tortillas, cut into 4 wedges each | 6 (6-inch) |
Cooking spray | |
Red or green enchilada sauce | 1 cup |
Reduced-fat shredded cheddar cheese | 1 cup |