Vegetarian Enchiladas

Step 1 Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Step 2 Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more. Step 3 Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses. Step 4 Bake until cheese is melty, 15 to 18 minutes. Step 5 Garnish with tomatoes, avocado, onion, and cilantro.

only used cheddar, accidentally got parsley instead of cilantro, kidney beans instead of black beans. very delicious, nice and cheesy, recommended to get as much tortilla covered in cheese as possible 😎

Really pleasantly surprised. Easy, healthy, made leftovers. Def make again, TJ liked. Did not have corn, so I used bell pepper