Vegetarian Enchiladas

By kimfitz

Ingredients

• 1 (12oz) bag frozen corn, thawed
• 1 (15oz) can pinto beans
• 1 (14oz) can diced tomatoes
• 1 medium zucchini cut into 1/2 inch dice
• 1 (4.5) can chopped green chilies
• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack
• salt and pepper
• 12 (8 inch) flour tortillas
• 1 cup enchilada sauce

Preparation

Step 1

Preheat oven to 400 degrees. Spray baking pan with Pam. In a bowl, mix corn, beans, tomatoes, zucchini, chilies, i cup cheddar and 1/2 cup Monterey Jack. Season with salt and pepper. Wrap tortillas in damp paper towels, microwave for 30 seconds. Fill tortillas, roll up and place seam side down in baking dish. Top with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place on a baking sheet and bake uncovered about 30 minutes.