Low-Fat Vegetarian Enchiladas

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 shredded low-fat Mexican cheese (I use Weight Watchers brand)
• 1 teaspoon fat free sour cream

Directions

1. 1

   Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown. Add zucchini and yellow squash.

2. 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. 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. 4

   Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.

5. 5

   Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.

6. 6

   Place dish in oven on 350 for about 15 minutes until cheese had melted.

7. 7

   Serve with a teaspoon of fat free sour cream on top and enjoy! :).