Cheesey Bean And Veggie Enchiladas
From yummers 16 years agoIngredients
- 1 teaspoon veggie oil shopping list
- 2 cups of diced zucchini shopping list
- 1 (10 oz) package Frozen whole-kernel corn shopping list
- 1 red pepper, diced shopping list
- 1 (15 oz) can Black beans, rinsed and drained shopping list
- 3 cups enchilada sauce, divided ( I use as much as I like) shopping list
- cooking spray shopping list
- 8 (8-inch) whole wheat tortillas shopping list
- 2 cups shredded cheddar cheese, (keep at least 1 cup for the top of the enchiladas) shopping list
- *** I love cheese so I use a little more*** shopping list
How to make it
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat.
- Add 2 cups zucchini, red peper and corn; saute for 5 minutes or until veggies are nice and tender crisp
- Remove from heat, and stir in beans.
- Spread 1 cup of Enchilada Sauce in the bottom of a 13x9-inch baking dish coated with cooking spray.
- Spoon some of the zucchini mixture down center of 1 tortilla; sprinkle with cheese, and roll up.
- Place seam-side down in baking dish.
- Repeat procdedure with the remaining tortillas, zucchini mixture, and the cheese. Spread remaining 2 cups sauce evenly over enchiladas.
- Cover with foil; bake at 350 degrees for 30 minutes.
- Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
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