1 cup salsa (I used red) or enchilada sauce, divided
4 whole wheat tortillas (8 inch)
1 cup shredded Mexican cheese blend or Vegan Cheese
Instructions
Heat oven to 425°F.
Combine olive oil and onion in a heavy bottomed skillet. Saute until the onion is translucent, about 3-5 minutes. Stir in garlic and zucchini, saute about 5 more minutes, stirring occasionally.
Add corn and black beans to the skillet. Saute until heated through. Stir in cumin, chili powder, refried beans, and ¼ cup salsa or enchilada sauce.
Prepare a 9x9 inch baking pan by spreading about ¼ cup salsa or enchilada sauce across the bottoms and sides.
Divide the filling into 4 portions. Scoop each portion down the center of a tortilla. Roll and place each tortilla seam side down in the baking pan. Sprinkle cheese over the enchiladas.
Bake in the preheated oven for 20 minutes, or until golden brown on top.
Notes
Serve with a side dish like Mexican rice to make this recipe into 4 servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/zucchini-corn-and-bean-enchiladas/