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  • Serves 7 (7.2 lb)
Vegetable and Pinto Bean Enchiladas

Ingredients

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

Nutritional values
Per serving (1 lb)

% Daily Values*
  • Total fat 41.8g 54%
  • Saturated fat 21.7g 109%
  • Protein 42.2g 84%
  • Salt 1,900.2mg 83%
  • Total carbs 100.3g 36%
  • Fiber, total dietary 14.1g 50%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on myrecipes.com
Vegetable and Pinto Bean Enchiladas on myrecipes.com
TOTAL -> AAAA2024