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Vegetable Enchiladas

15 faves
Nutrition per serving    (USDA % daily values)
CAL
334
FAT
55%
CHOL
23%
SOD
31%

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Ingredients for 6 servings

1 28-ounce can tomato purée

½ cup heavy cream

1/3 cup finely chopped cilantro

1 large garlic clove, minced

¼ tsp. kosher salt

Freshly ground black pepper to taste

Canola oil

1 medium onion, diced

2 medium zucchini, quartered lengthwise and thinly sliced

1 ear of corn, kernels cut off with a knife

1 tsp. dried oregano

1 tsp. dried epazote (optional)

1 4-ounce can chopped green chiles, drained

1 14-ounce can pinto beans, rinsed and drained

¼ cup chopped fresh cilantro

Kosher salt and freshly ground black pepper

8 8-inch flour tortillas

1 cup grated Cheddar or Monterey Jack cheese

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