Prep 10 mins
Cook 30 mins
This is my own recipe created from a combination of others I have seen over the years. You can, of course, add other vegetables and substitute black beans for pinto beans if you prefer. This will be a little spicy with the green chiles!
- 8 corn tortillas
- 1⁄2 cup chopped zucchini
- 1⁄2 cup chopped yellow squash
- 1 chopped tomato
- 1⁄4 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
- Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown. Add zucchini and yellow squash.
- Sauté zucchini and squash on medium for about 5-8 minutes. Add green chiles, tomato, corn and beans. Add salt and pepper to your liking. I also like to add a couple of dashes of Lowry's Seasoned Salt.
- Continue to sauté vegetables for another 3-5 minutes. Then add 1/4 cup of the enchilada sauce. Cover and simmer on low for about 10 minutes.
- Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
- Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
- Place dish in oven on 350 for about 15 minutes until cheese had melted.
- Serve with a teaspoon of fat free sour cream on top.