Bean and Vegetable Enchiladas

Ingredients

• 1½ teaspoons cumin
• ¼ teaspoon chipotle powder
• ¼ cup flour
• ¼ cup tomato paste
• 2 cups vegetable stock, reduced sodium
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• ¾ cup red pepper, small dice
• ¾ cup zucchini, small dice
• 11/2 cups grated pepper jack cheese
• 1 cup grated sharp cheddar cheese
• 1 (15 – ounce) can black beans, drained and rinsed
• ¾ cup corn
• 3 scallions, thinly sliced
• 10 (6-inch)flour tortillas
• Sour cream, for serving
• Cilantro, for serving

Personal Tags 

Save Tag

Recipe Notes 

Save Notes