Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
Definitely a good recipe...Nice weeknight vegetarian option. I think the Enchilada sauce is worth making, rather than buying the canned kind...chunky tomatoes and onions make a difference in this dish.
Followed recipe as written except I used flour tortillas, added a small can of green chiles to the enchilada sauce for extra heat, and added a dusting of cayenne to the veggies while they cooked. Excellent dish that was very filling and a great way to use up extra zucchini. Will definitely make again and have a million other ideas for how to use this yummy sauce.
This recipe is so delicious!! I made it last night and made the following substitutions: I used canned enchilada sauce (Old El Paso 19oz.) and corn tortillas instead of whole wheat. I also ran out of cheese, so didn't sprinkle it on top during baking, and we didn't miss it. I served the enchiladas alongside saffron rice. I put a dallop of Daisy sour cream, a spoonful of fresh salsa, and half of a diced avocado on each plate. WOW! A filling, delicious, and healthy vegetarian dinner!!! My husband raved about it as well. Definitely making this again soon!