Vegetable and Pinto Bean Enchiladas

"Simple to make and yummy. Recipe courtesy of All You, September 2013."
 
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Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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