Grilled Vegetable Enchiladas

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
494
FAT
56%
CHOL
10%
SOD
38%

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Ingredients for 6 servings

3 cups water

4 garlic cloves , peeled

1 lb fresh tomatillo, husks removed, washed and quartered

4 fresh jalapenos, sliced in half and seeded

2 ears fresh corn , grilled and removed from cob

2 medium yellow squash, sliced about 1/8 thick

2 dozen corn tortillas

1 red pepper, seeded and cut in half

3 tablespoons olive oil (for brushing the vegetables for grilling)

1 bell pepper , seeded and cut in half (yellow)

1 teaspoon salt

1 red onion , cut into rounds, and then in half

2 medium zucchini , sliced lengthwise about 1/8 thick

1 cup black beans , drained

1 eggplant (Sliced lengthwise about 1/4 thick)

1 poblano pepper, seeded and cut in half

1 cup monterey jack pepper cheese , shredded

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