Low-Fat Vegetarian Enchiladas

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!

• Ready In: 40 mins
• Serves: 4-6
• Yields: 8 enchiladas

Ingredients

• 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

Directions

1. Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown. Add zucchini and yellow squash.
2. 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.
3. 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.
4. Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
5. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
6. Place dish in oven on 350 for about 15 minutes until cheese had melted.
7. Serve with a teaspoon of fat free sour cream on top.