Vegetable and Pinto Bean Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 340.19 g corn, thawed
- 425.24 g pinto beans, rinsed and drained
- 411.06 g diced tomatoes, drained
- 1 zucchini, cut into half inch dice
- 127.57 g green chilies, chopped
- 473.18 ml cheddar cheese, shredded
- 236.59 ml monterey jack cheese, shredded
- salt
- pepper
- 12-8 inch flour tortillas
- 236.59 ml enchilada sauce
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
AmyZoe
Nampa, Idaho
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.