The Best Vegetarian Enchiladas | Recipe Cart

Ingredients

• 1 teaspoon olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup corn kernels, frozen or fresh
• 1 cup refried beans
• 1 1/2 cups grated cheese, divided
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon granulated garlic
• Salt
• pepper
• 8-10 small tortillas
• 1 (14 oz) can enchilada sauce (or 1 1/2 cups)