Creamy beef enchiladas

Ingredients

Filling:

1. 4 ounces 93/7 lean ground beef
2. 1 tablespoon canola oil
3. 2 cloves fresh garlic, chopped
4. 1/2 cup diced yellow onion
5. 1 cup diced zucchini
6. 1/4 cup diced yellow bell pepper
7. 1/2 cup diced Roma tomatoes
8. 8 ounces black beans, rinsed and drained
9. 16 corn tortillas
10. 1/4 pound reduced-fat Monterey Jack cheese

Sauce:

11. 1 teaspoon ground cumin seed
12. 1/4 teaspoon red pepper flakes, ground
13. 1/4 cup reduced-sodium chicken stock
14. 1 cup fat-free sour cream
15. 2 tablespoons cornstarch
16. 1/2 cup light soy milk
17. 1 teaspoon cayenne pepper (optional garnish)

Directions

Heat oven to 325 F. Lightly grease 9x13-inch casserole dish.

Cook ground beef; strain fat. Set aside.

To make sauce: Toast spices for 2 minute or until fragrant. Add chicken stock and sour cream and bring to boil. Dissolve cornstarch in soy milk then add to the mixture and slowly return to a boil. Remove from heat.

Heat oil in pan and saute garlic for 1 minute. Add onion to pan, and saute until lightly brown. Add zucchini and peppers and cook 2 minutes longer while stirring. Remove from heat. Allow mixture to cool 5 minutes. Add tomatoes, beans, ground beef and 2 tablespoon of sauce. Mix well.

To assemble: Lay tortillas flat and lightly brush with a small amount of sauce. Place about 1/4 cup of filling mixture in each tortilla and roll up lightly. Place rolled tortillas in casserole dish. Top with remaining sauce. Grate cheese over the top.

Bake 20-25 minutes or until internal temperature is 165 F. Serve immediately.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.