Vegetable and Pinto Bean Enchiladas – AVION Harvest

Ingredients

• 1 12 oz bag frozen corn, defrosted (about 2/3 cup)
• 2 cups cooked pinto beans
• 1 14.5 oz can diced tomatoes, drained
• 2 cups diced zuchinni (about 1 medium zuchinni )
• 1 4.5-oz. can chopped green chiles
• 2 cups shredded Cheddar
• 1 cup shredded Monterey Jack
• salt and pepper
• 12 8 inch flour tortillas
• 1 cup enchilada sauce