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
Ingredients
-
1
onion, chopped and sauteed
-
2
zucchinis, shredded
-
2
corn on the cob, kernels removed
-
3
avocados, cubed
-
2
jalapenos, seeded and minced
-
1/4 cup
cilantro, chopped
-
16 ounces
sharp cheddar cheese, shredded
-
2 cans cakes
pinto beans, drained
-
salt to taste
-
12
flour tortillas
-
olive oil
Directions
-
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.
See what other Food52ers are saying.