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Vegetable and Pinto Bean Enchiladas

Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep time 20 mins
Cook time 30 mins
Yield Serves: 6


  • 1 12-oz. bag frozen corn, defrosted (about 2 3/4 cups)
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 14.5-oz. can diced tomatoes, drained
  • 1 medium zucchini, cut into 1/2-inch dice (about 2 cups)
  • 1 4.5-oz. can chopped green chiles
  • 2 cups shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Salt and pepper
  • 12 8-inch flour tortillas
  • 1 cup enchilada sauce

Nutrition Information

  • calories 678
  • fat 26 g
  • satfat 12 g
  • protein 29 g
  • carbohydrate 87 g
  • fiber 10 g
  • cholesterol 60 mg
  • sodium 1723 mg

How to Make It

  1. Preheat oven to 400ºF. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.

  2. In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.

  3. Wrap 6 tortillas in damp paper towels; microwave on high for 30 seconds. Divide half of filling among tortillas, roll up tightly and arrange seam-side down in a baking dish. Repeat, using second baking dish.

  4. Top each dish with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place dishes on baking sheet. Bake, uncovered, until bubbly and browning on edges, about 30 minutes. Let cool for 5 minutes.

Cook's Notes

Make it ahead

TO FREEZE: Do not top with sauce or cheeses. Cover tightly with plastic wrap, then foil; freeze.

TO SERVE: Uncover, top with sauce and cheeses. Bake at 400°F for 1 hour. Cover for last 10 minutes.

Also appeared in: All You, January, 2013;