Bean, Cheese & Veggie Enchiladas | Eat to Thrive

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels, frozen or canned
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8-10 large flour tortillas
• Salt and pepper to taste