Summer Veggie Enchiladas

Ingredients:

6 La Tortilla Factory Tortillas

1 zucchini, diced

1 red pepper, diced

1/2 red onion, chopped

1 tbsp olive oil

1 15oz can black beans, rinsed and drained

1 15oz can corn kernels, rinsed and drained

1 10oz can red enchilada sauce

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

3/4 cup Mexican shredded cheese

Fresh salsa, diced avocados and chopped cilantro for toppings

 

Directions:

Looking for an easy summer meal? These enchiladas from @global.appetite check all the boxes!

Heat olive oil in a large skillet. Add onions and peppers, cook for about 3-4 minutes.

Add zucchini, cook for 2 minutes. Mix in black beans, corn, salt, pepper, cumin and chili powder. Remove from heat. Stir in 1/2 cup of enchilada sauce and 1/2 cup cheese.

Pour a little enchilada sauce in the bottom of a 9×13 baking pan, covering the bottom.

Fill each tortilla with 1/2 to 3/4 cup of vegetable mixture and roll them tightly. Place in baking dish, seam side down. Pour the rest of the enchilada sauce over the enchiladas and sprinkle with the rest of the cheese.

Bake at 400 degrees for about 15-17 minutes. Top with fresh salsa, avocados and cilantro

Enjoy ☺