Vegetarian Enchiladas

1 tsp olive oil
2 cloves garlic, minced
1 medium onion chopped
2 medium zucchinis, grated
1 C black beans, canned and drained
1/4 tsp ground cumin
2 C mexican blend cheese
6 tortillas
6 tbsp low fat sour cream
Enchilada Sauce



Preheat oven to 400. In a medium skillet, saute garlic, onion and olive oil for 5 minutes or until onions are translucent. Add zucchini, black beans and cumin. Cook for 7 minutes. Drain liquid. Mix 1 1/2 C cheese into vegetable mix. Divide vegetables evenly between the six tortillas. Spray a 9x13 pan with non-stick spray. Roll tortillas and place in 9x13 pan seam down. Top with enchilada sauce and remaining cheese. Bake for 25 minutes. Top with sour cream.

(Inspired by Zucchini Enchiladas, by Ginas Skinny Recipes)