Vegetable Enchiladas

Judy Houser

Hershey, PA

Makes 6-8 servings

Prep. Time: 15-20 minutes

Cooking/Baking Time: 20 minutes

2 Tbsp. vegetable oil

1 medium onion, chopped

1 medium green bell pepper, chopped

¼ cup chopped fresh cilantro

2 cups frozen corn, thawed

2 cups grated zucchini

2 cups cooked pinto beans, lightly mashed

1 tsp. ground cumin

1 tsp. chili powder

freshly ground black pepper and salt, to taste

12 corn tortillas

2 cups salsa

2 cups grated extra-sharp cheddar

1 cup grated Monterey Jack cheese

1. In a large skillet, heat the vegetable oil.
2. Sauté the onion and green pepper until just tender.
3. Add cilantro, corn and zucchini and cook about 5 minutes.
4. Add beans, cumin, chili powder, salt and pepper to vegetables. Stir thoroughly.
5. Heat tortillas in microwave for 1 minute to soften.
6. Place ⅓ cup filling in each tortilla. Roll up tortillas and place in greased 9 × 13 baking dish.
7. Pour salsa evenly over top. Sprinkle evenly with both cheeses.
8. Bake at 350° until sauce bubbles and cheese melts, about 20 minutes.

Tips:

I freeze grated zucchini in three-cup amounts, so that after thawing and draining, I still have a nice amount for this casserole.

If you like more heat add some hot sauce or use “chili hot beans.”

Go-Along:

Green salad.