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Author Notes: These enchiladas are a quick, easy and super healthy dinner option. The creamy filling is packed with fresh ingredients including avocado, zucchini and fresh corn. —Sarah
Makes: 12 enchiladas
onion, chopped and sauteed
corn on the cob, kernels removed
jalapenos, seeded and minced
cup cilantro, chopped
ounces sharp cheddar cheese, shredded
cakes pinto beans, drained
salt to taste
- Preheat oven to 375 degrees. Brush oil onto a large casserole dish.
- Combine all the veggies, the cheese and the beans.
- Fill tortillas generously with veggie mixture and roll tightly. Lay seam side down in casserole dish and brush with oil. Repeat with remaining tortillas, leaving room between each enchilada.
- Bake at 375 degrees for 30 minutes, or until golden brown.