Vegetable And Cheese Enchiladas - cooking recipe

Ingredients

1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1/2 c. sliced mushrooms
1/2 c. sliced zucchini
1 tsp. olive oil
1 1/2 c. cooked pinto beans
1 1/2 c. chopped tomatoes
1 Tbsp. chili powder
1 tsp. cumin
1/4 tsp. ground coriander
6 corn tortillas
2 oz. (1/2 c.) grated Cheddar cheese
1/2 c. part skim Ricotta cheese
1/4 c. nonfat yogurt

Preparation

Saut pepper, onion, garlic, mushrooms and zucchini in olive oil over medium heat until onion is translucent.
Add beans, tomatoes, chili powder, cumin and coriander.
Remove from heat. Mix Ricotta and yogurt together in a small bowl.
Soften tortillas by steaming in the microwave for 20 seconds on High power.
On each tortilla, place three teaspoons grated cheese and two tablespoons yogurt mixture.
Roll tortilla around cheese mixture and place in baking dish, seam-side down.
Repeat with remaining tortillas.
Top tortillas with bean mixture.
Bake at 350\u00b0 for 15 to 20 minutes or until cheese melts.
Serve hot.