PREP TIME: 15 MIN | COOK TIME: 55 MIN | TOTAL TIME: 70 MIN

They’re a deliciously sneaky way to add extra veggies into your meals for those picky eaters!

Makes: 8 enchiladas

INGREDIENTS

● 2 tablespoons olive oil
● 2 cups diced zucchini
● 1 red bell pepper, diced
● 1 onion, diced
● ½ teaspoon salt
● ½ teaspoon black pepper
● 1 teaspoon oregano
● 2 teaspoons garlic powder
● 1 teaspoon cumin
● 1½ cups black beans
● 1 cup corn
● ½ pound shredded chicken breast
● 8 whole wheat tortillas
● 3 cups enchilada sauce
● 1½ cups cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350°F .
2. Heat olive oil in a large skillet. Add zucchini, pepper, onion, and spices, and sauté until tender.
3. In a large bowl, mix sautéd veggies, beans, corn, and chicken.
4. In a 9×13” pan, pour 1 cup enchilada sauce.
5. Place 1/8th of mixture (about 1 cup) in each tortilla, roll up, and place in pan. Repeat with remaining
tortillas.
6. Top with 2 cups enchilada sauce and the cheese.
7. Cover with tin foil and bake for 45 minutes.
8. Remove foil and bake an additional 10 minutes until cheese is melted.

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