Harvest Veggie Enchiladas

September 08, 2014

These Harvest Veggie Enchiladas are full of seasonal vegetables and baked in a delicious crema verde.

Cooking spray
2 tsp. olive oil
1 medium onion, diced
1 large zucchini, diced
1 ear corn, husked and kernels removed
1 (15-oz.) can black beans, drained and rinsed
2 cloves garlic, crushed or minced
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp, salt
1 16-oz. jar green salsa
1 cup sour cream
12 corn tortillas
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Set aside. Heat olive oil over medium-high in a large frying pan. Saute onion, stirring often, until it begins to brown around...
See the full directions on my site

Nutritions

Calories
152

Sodium
149mg
6% DV

Fat
5g
9% DV

Protein
5g
10% DV

Carbs
18g
6% DV

Fiber
2g
10% DV