1/2cupshredded Cheddar cheese, for the top of the enchilada
2Tablespoonschopped fresh cilantro (optional)
Heat a skillet over medium heat with oil for the tortilla. Add the corn tortilla pieces to the pan, and cook for 5 minutes, until slightly crispy. Remove tortillas and set aside.
Add the oil for the onions to the pan along with the onions and a pinch of salt.
Cook the onions for 2 minutes, then add the zucchini, squash, bell pepper, garlic, corn kernels, black beans, black pepper, cumin and paprika. Stir until everything is combined, and cook for 10 minutes, until vegetables are tender.
Add the corn tortillas back in along with grated cheese, and stir.
Add the enchilada sauce, and stir again. Top with the remaining cheese, turn the heat off and cover for 5 minutes, until cheese is melted.
Top with cilantro as a garnish, if using.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing