Vegetable and Pinto Bean Enchiladas

• 12 ounces corn, thawed
• 15 ounces pinto beans, rinsed and drained
• 14 12 ounces diced tomatoes, drained
• 1 zucchini, cut into half inch dice
• 4 12 ounces green chilies, chopped
• 2 cups cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• salt
• pepper
• 12 inches flour tortillas
• 1 cup enchilada sauce

1. Preheat oven to 400.
2. Lightly oil two 8 inch square baking dishes.
3. (I did this in one large pan).
4. Line a rimmed baking sheet with foil.
5. (I skipped this step, one large pan and nothing spilled).
6. In a bowl, mix corn, beans, tomatoes, zucchini, chilies, 1 cup cheddar, and 1/2 cup Monterey Jack.
7. Season with salt and pepper.
8. Wrap 6 tortillas in damp paper towels and microwave on high for 30 seconds.
9. Divide half of filling among tortillas, roll up and arrange seam side down in a baking dish.
10. Repeat in second dish.
11. Top each with 1/2 cup of enchilada sauce and sprinkle with remaining cheeses.
12. Place on baking sheet.
13. Bake uncovered, until bubbly, about 30 minutes.
14. Let cool.

corn, pinto beans, tomatoes, zucchini, green chilies, cheddar cheese, cheese, salt, pepper, flour tortillas, enchilada sauce

Taken from www.food.com/recipe/vegetable-and-pinto-bean-enchiladas-505978 (may not work)