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Vegetable and Pinto Bean Enchiladas

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“Simple to make and yummy. Recipe courtesy of All You, September 2013.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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