Mexican Enchiladas

• 1 tbsp olive oil
• 1 None onion, sliced
• 1 None zucchini, chopped
• 1 pkg (1 oz) taco seasoning mix
• 1 tsp red pepper flakes
• 2 cans (14 oz each) crushed tomatoes
• 1 can (15 oz) mixed beans or red kidney beans, drained and rinsed
• 3/4 cup canned or frozen corn kernels
• 8 None flour tortillas
• 3/4 cup grated Cheddar cheese
• None None Mixed salad, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a large, shallow baking dish.
2. Heat oil in a medium saucepan on high heat. Saute onion 2-3 mins, until tender. Add zucchini, taco seasoning mix and red pepper flakes. Cook, stirring, a further 1-2 mins.
3. Stir in tomatoes, beans and corn. Bring to a boil. Reduce heat to low; simmer 3-4 mins, until slightly thickened.
4. Spoon 1/3 cup tomato mixture down center of each tortilla. Roll up to enclose. Arrange in single layer in prepared dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.
5. Bake 15-20 mins, until cheese melts and filling is heated through. Serve with mixed salad.

olive oil, onion, zucchini, taco, red pepper, tomatoes, mixed beans, corn kernels, flour tortillas, cheddar cheese, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/36166 (may not work)