Vegetable And Pinto Bean Enchiladas

• 1 12-oz. bag frozen corn, defrosted (about 2 3/4 cups)
• 1 15-oz. can pinto beans, drained and rinsed
• 1 14.5-oz. can diced tomatoes, drained
• 1 medium zucchini, cut into 1/2-inch dice (about 2 cups)
• 1 4.5-oz. can chopped green chiles
• 2 cups shredded Cheddar
• 1 cup shredded Monterey Jack
• Salt and pepper
• 12 8-inch flour tortillas
• 1 cup enchilada sauce

1. Preheat oven to 400u0b0F. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.
2. In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.
3. Wrap 6 tortillas in damp paper towels; microwave on high for 30 seconds. Divide half of filling among tortillas, roll up tightly and arrange seam-side down in a baking dish. Repeat, using second baking dish.
4. Top each dish with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place dishes on baking sheet. Bake, uncovered, until bubbly and browning on edges, about 30 minutes. Let cool for 5 minutes.
5. Make it ahead
6. Do not top with sauce or cheeses. Cover tightly with plastic wrap, then foil; freeze.
7. Uncover, top with sauce and cheeses. Bake at 400u0b0F for 1 hour. Cover for last 10 minutes.

frozen corn, pinto beans, tomatoes, zucchini, green chiles, cheddar, shredded monterey jack, salt, flour tortillas, enchilada sauce

Taken from www.myrecipes.com/recipe/vegetable-pinto-bean-enchilada (may not work)