INGREDIENTS
2
eggs, large
1/2 cup
egg whites
3 cups
shredded zucchini, measured after liquid squeezed out (3 medium zucchini)
5
corn tortillas, coarsely chopped
1 1/2 cups
Tex Mex (cheddar) cheese, shredded
1/2 cup
cilantro or parsley, finely chopped
1 cup
enchilada sauce, all natural or homemade
Cooking spray (I use Misto)
1 tbsp
avocado oil or coconut oil
1
small onion, finely chopped
2
garlic cloves, crushed
1 cup
crushed tomatoes or tomato sauce
2 tbsp
tomato paste
1 tsp
cumin
1/2 tbsp
organic chili powder