Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in the oven until the cheese is melty and the sauce is bubbling. Yum!  You won’t miss the tortillas (or the calories).

These enchiladas are seriously good!  I made them twice.  The first time (above) I used corn, mushrooms and pasillo peppers.  You can see that the zucchini slices were harder to roll. (*See TIPS) The second time I added black beans and black olives.  I loved both versions but preferred the second one but I happen to love beans. I understand that some people don’t like or can’t tolerate beans.  It’s pretty easy to adapt this recipe to…