INGREDIENTS
19 oz
canned black beans
14 oz
canned tomatoes
1 tbsp
canola oil
12
corn tortillas
1 1/2 cups
fresh corn
1 tsp
ground cumin
1 1/4 cups
low fat shredded cheddar cheese
1 medium
onion
19 oz
red enchilada sauce
1/2 tsp
salt
1 medium
zucchini