Ingredients
1 tbsp extra-virgin olive oil
½ medium onion, chopped
2 cloves garlic, minced
2 cups frozen corn, rinsed and drained
Kosher salt
1 tsp chili powder
1 tsp cumin
1 15 oz can of black beans, drained and rinsed
1 10 oz can of enchilada sauce
½ lime juice
8 flour tortillas
⅔ cup shredded Monterey Jack
⅓ cup shredded cheddar
For Topping
Cotija cheese
1 cup quartered grape tomatoes
1 avocado, sliced
¼ cup finely chopped onion
¼ cup fresh cilantro leaves
Directions
1
Preheat oven to 350. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
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.
3
Add a large scoop of vegetable mixture onto each tortilla and roll-up. Place rolled-up tortillas side by side in a 9x13 baking dish and top with cheeses.
4
Pour enchilada sauce over enchiladas and bake at 350 F for ~20 minutes uncovered (no foil).
5
Sprinkle cotija cheese and let sit for 5 minutes.
6
Garnish with tomatoes, avocado, onion, and cilantro.
Ingredients
1 tbsp extra-virgin olive oil
½ medium onion, chopped
2 cloves garlic, minced
2 cups frozen corn, rinsed and drained
Kosher salt
1 tsp chili powder
1 tsp cumin
1 15 oz can of black beans, drained and rinsed
1 10 oz can of enchilada sauce
½ lime juice
8 flour tortillas
⅔ cup shredded Monterey Jack
⅓ cup shredded cheddar
For Topping
Cotija cheese
1 cup quartered grape tomatoes
1 avocado, sliced
¼ cup finely chopped onion
¼ cup fresh cilantro leaves