We first had this dish at my friend Hallie's house, and we have been dying to make it ever since. It takes some time because you have to make the enchilada sauce and the vegetables separate, but it's really no different than having to make a marina sauce for pasta or for a casserole in advance of assembling and baking the dish. Its a good meal to feed a crowd as it makes 8 huge, fat, stuffed enchiladas. You can easily double this recipe for a party or a pot luck. In addition to the zucchini, corn and black beans, I pan fried some extra firm tofu and added that to the zucchini mixture for extra protein in the dish. This is a great recipe, and at 342 calories and 4.2 grams of fat per serving (one enchilada) it won't undo your diet at the end of the day. Serve with a nice cold Dos Equis and call it a day.
Here is a link to the recipe on the Cooking Light website. LINK!
Rating = So Damn Good