INGREDIENTS
2 tbsp
olive oil
1
red bell pepper, chopped
1
zucchini, chopped
1
squash, chopped
1
corn on the cob, kernels removed from cob
6 oz
portobello mushrooms, cleaned and chopped
1 cup
shredded cheddar and jack cheese combo, divided
1 tsp
cumin
1/2 tsp
chipotle chili powder
salt and pepper
9
corn tortillas
14 oz
red enchilada sauce (such as Old El Paso Original)
1 cup
chopped green bell pepper
1 cup
chopped onion