FAMILY FAVORITE FRIDAY

Mexican cuisine is always a family favorite. This recipe has some real advantages over traditional enchiladas. There is no need for a side dish because it includes food groups that comprise a wholesome meal standing alone; and it is hearty and delicious. It comes from COOKING WITH PAULA DEEN.

VEGGIE ENCHILADAS
2 c. finely chopped zucchini(about 1 large)
1 (8 oz.) package sliced baby portobello mushrooms
1 c. chopped onions
2 tsp. minced garlic
1 (6 oz.) package fresh baby spinach, stems removed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (8 oz.) package 1/3 less fat sour cream cheese, softened
1 (7oz.) package shredded reduced-fat Mexican 4-cheese blend, divided
1 1/2 tbsp. taco seasoning mix
1 (17.5 oz.) package soft taco flour tortillas
1 (10 oz.) can green chile enchilada sauce
Garnish chopped fresh cilantro
Preheat oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.
Spray a large nonstick skillet with cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently for 8-10 minutes or until vegetables are tender. Add spinach and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.
Stir in 1 c. shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down the center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over the tortillas. Bake for 30 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.