INGREDIENTS
3 tsp
olive oil
8
corn tortillas
1 small
onion
1 small
zucchini
1 small
yellow squash
1 small
red bell pepper
1 clove
garlic
3/4 cup
fresh corn kernels
15 oz
canned black beans
1/2 tsp
salt
1/4 tsp
black pepper
1/2 tsp
ground cumin
1/2 tsp
paprika
1 1/2 cups
cheese
1 1/2 cups
enchilada sauce
1 leaves
cilantro leaves