INGREDIENTS
1
Cilantro
6
Garlic cloves
1 tbsp
Oregano, fresh
1 14.5 ounce can
Pinto beans, unsalted
3 cups
Zucchini
1 14.5 ounce can
Refried beans, fat-free
1/2 cup
Pico de gallo, refrigerated fresh
2 8.8 ounce packages
Brown rice, precooked
1/2 tsp
Black pepper
1/8 tsp
Red pepper, ground
1
Cooking spray
1 tbsp
Olive oil
1/2 tsp
Cumin, ground
8
(8-inch) whole-wheat flour tortillas
4 oz
Cheddar cheese, reduced-fat
1/2 cup
Sour cream, reduced-fat
1/2 cup
Enchilada sauce, spicy