Here is an incredible vegetarian recipe for low fat enchiladas.

Low Fat Vegetarian Enchiladas Recipe

Ingredients:

• 8 corn tortillas
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1 chopped tomato
• 1/4 cup chopped onion
• 1 garlic clove, chopped
• 4 ounces green chilies
• 5 ounces corn, drained
• 7 ounces pinto beans, drained
• 10 ounces enchilada sauce (1 can, I used red sauce)
• 1 cup shredded low-fat Mexican cheese (I use Weight Watchers brand)
• 1 teaspoon fat free sour cream

Directions:

1. Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown.
2. Add zucchini and yellow squash.
3. Sauté zucchini and squash on medium for about 5-8 minutes.
4. Add green chiles, tomato, corn and beans.
5. Add salt and pepper to your liking. (Might also add a couple of dashes of Lowry’s Seasoned Salt)
6. Continue to sauté vegetables for another 3-5 minutes.
7. Add 1/4 cup of the enchilada sauce.
8. Cover and simmer on low for about 10 minutes.
9. Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
10. Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
11. Place dish in oven on 350 for about 15 minutes until cheese had melted.
12. Serve with a teaspoon of fat free sour cream on top and enjoy!

[Recipe Courtesy of Recipe Zaar]