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
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Ingredients
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1
onion, chopped and sauteed
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2
zucchinis, shredded
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2
corn on the cob, kernels removed
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3
avocados, cubed
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2
jalapenos, seeded and minced
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1/4 cup
cilantro, chopped
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16 ounces
sharp cheddar cheese, shredded
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2 cans cakes
pinto beans, drained
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salt to taste
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12
flour tortillas
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olive oil
Directions
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Preheat oven to 375 degrees. Brush oil onto a large casserole dish.
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Combine all the veggies, the cheese and the beans.
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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.
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Bake at 375 degrees for 30 minutes, or until golden brown.
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