Black Bean, Corn, and Zucchini Enchiladas

Ingredients

• 8 (8-inch) whole wheat tortillas
• Cooking spray
• 1 (10-ounce) package frozen whole-kernel corn
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
• 3 cups Enchilada Sauce, divided
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups diced zucchini
• + 1 more ingredients
• • 1 teaspoon canola oil

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spra...

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