Low-fat Vegetarian Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 corn tortillas
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1 chopped tomato
• 1/4 cup chopped onion
• 1 garlic clove, chopped
• 4 ounces green chilies
• 5 ounces corn, drained
• 7 ounces pinto beans, drained
• 10 ounces enchilada sauce (1 can, i used red sauce)
• 1 cup low-fat cheddar cheese (shredded)
• 1 teaspoon fat free sour cream

Recipe

• 1 spray skillet with pam, sauté onion and garlic on medium heat until slightly brown. add zucchini and yellow squash.
• 2 sauté zucchini and squash on medium for about 5-8 minutes. add green chiles, tomato, corn and beans. add salt and pepper to your liking. i also like to add a couple of dashes of lowry's seasoned salt.
• 3 continue to sauté vegetables for another 3-5 minutes. then add 1/4 cup of the enchilada sauce. cover and simmer on low for about 10 minutes.
• 4 remove vegetables from heat and spoon into tortillas. roll and place seam-side down in a glass casserole dish.
• 5 cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
• 6 place dish in oven on 350 for about 15 minutes until cheese had melted.
• 7 serve with a teaspoon of fat free sour cream on top.