Vegetable Enchiladas Recipe

• No stick cooking spray
• 2 tbsp. vegetable oil
• 1 med. onion, chopped
• 1 med. green pepper, cut in 1/2" pcs
• 1/4 c. minced fresh cilantro (fresh parsley can be substituted)
• 2 c. frzn corn, thawed
• 2 c. zucchini, grated with skin on
• 1 (15 z.) can chili warm beans or possibly Mexican style kidney beans with liquid
• 1 teaspoon cumin
• 1 teaspoon chili pwdr
• 12 corn or possibly wheat tortillas
• 2 c. tomato salsa
• 1/3 c. shredded cheddar (extra sharp) cheese
• 1/3 c. Monterey Jack cheese, shredded
• Salt & Pepper to taste

1. Preheat oven to 350 degrees.
2. Spray a 13"x9" baking dish with no stick cooking spray.
3. In a large skillet heat vegetable oil.
4. Saute/fry onion and green pepper just till tender.
5. Add in cilantro, corn and zucchini, heat 5 min.
6. Pour beans into a small bowl with their liquid.
7. Mash with a fork.
8. Add in beans, cumin and chili pwdr to vegetables.
9. Stir thoroughly.

no stick cooking spray, vegetable oil, onion, green pepper, fresh cilantro, corn, zucchini, chili warm beans, cumin, chili pwdr, corn, tomato salsa, cheddar, cheese, salt

Taken from cookeatshare.com/recipes/vegetable-enchiladas-17120 (may not work)