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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