Low-Fat Vegetarian Enchiladas

• 8 corn tortillas
• 12 cup chopped zucchini
• 12 cup chopped yellow squash
• 1 chopped tomato
• 14 cup chopped onion
• 1 garlic clove, chopped
• 4 ounces green chilies
• 5 ounces corn, drained
• 7 ounces pinto beans, drained
• 10 ounces enchilada sauce (1 can, I used red sauce)
• 1 cup low-fat cheddar cheese (shredded)
• 1 teaspoon fat free sour cream

1. Spray skillet with Pam, saute onion and garlic on medium heat until slightly brown.
2. Add zucchini and yellow squash.
3. Saute zucchini and squash on medium for about 5-8 minutes.
4. Add green chiles, tomato, corn and beans.
5. Add salt and pepper to your liking.
6. I also like to add a couple of dashes of Lowry's Seasoned Salt.
7. Continue to saute vegetables for another 3-5 minutes.
8. Then add 1/4 cup of the enchilada sauce.
9. Cover and simmer on low for about 10 minutes.
10. Remove vegetables from heat and spoon into tortillas.
11. Roll and place seam-side down in a glass casserole dish.
12. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
13. Place dish in oven on 350 for about 15 minutes until cheese had melted.
14. Serve with a teaspoon of fat free sour cream on top.

corn tortillas, zucchini, yellow squash, tomato, onion, garlic, green chilies, corn, pinto beans, enchilada sauce, lowfat, sour cream

Taken from www.food.com/recipe/low-fat-vegetarian-enchiladas-314376 (may not work)