Skillet Enchiladas - KNEP - Kentucky Nutrition Education Program

Ingredients

• 8 corn tortillas
• 3 teaspoons olive oil, divided
• ½ medium onion, chopped
• ½ teaspoon salt
• 1 small to medium zucchini, chopped
• 1 small yellow squash, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, peeled and minced
• ¾ cup fresh or canned corn kernels
• 1 (15 ounce) can low-sodium black beans, rinsed and drained
• ½ teaspoon pepper
• ½ teaspoon paprika
• 1 cup low-fat shredded cheddar cheese, divided
• 1 cup enchilada sauce