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4 tablespoons Country Crock® Original Spread
1 medium red onion, finely chopped
4 garlic cloves, minced
1/2 cup sweet corn, room temperature
1/2 can black beans, drained and rinsed
1 cup baby spinach, roughly chopped
1 medium red bell pepper, small dice
1 medium green pepper, small dice
1 medium orange bell pepper, small dice
2 teaspoons red chili powder
2 teaspoons ground cumin
1/2 cup tomato salsa
1/4 cup enchilada sauce (tomato based)
1 cup cheese, grated
4-5 medium to large zucchini (similar sized)
1/4 cup green onion, sliced
cilantro, for garnish
salt and black pepper, to taste
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 375 F.
Prepare a baking sheet by spraying oil on it, set aside.
Heat Country Crock® Original Spread over medium heat in a large skillet.
Stir in garlic and onion and cook until soft.
Add corn, beans, bell peppers, chili powder and ground cumin, sauté for 1-2 minutes.
Add baby spinach and cook until soft.
Remove skillet from heat and add the tomato salsa, half of the enchilada sauce and half of the grated cheese.
Season filling with salt and pepper, to taste.
Trim the ends of zucchini and peel zucchini into thin ribbons using a peeler or slicer. In this recipe it is a total of 48 zucchini ribbons.
On a cutting board, lay out 3 zucchini ribbons, slightly overlapping each other, and add the vegetable bean mixture. Tightly roll up the zucchini ribbons.
Transfer the rolls to a baking sheet pan (8 inch x 12 inch), a total of 16 rolls.
Spoon remaining enchilada sauce on top of zucchini rolls and sprinkle remaining grated cheese.
Put the baking sheet in the preheated oven for 22 to 25 minutes, until the cheese is melted.
Before serving, let the zucchini enchiladas rest for 5 minutes and garnish with green onion and cilantro.
Serve and enjoy.
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