Mexican Enchiladas - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, sliced
1 None zucchini, chopped
1 pkg (1 oz) taco seasoning mix
1 tsp red pepper flakes
2 cans (14 oz each) crushed tomatoes
1 can (15 oz) mixed beans or red kidney beans, drained and rinsed
3/4 cup canned or frozen corn kernels
8 None flour tortillas
3/4 cup grated Cheddar cheese
None None Mixed salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a large, shallow baking dish.
Heat oil in a medium saucepan on high heat. Saute onion 2-3 mins, until tender. Add zucchini, taco seasoning mix and red pepper flakes. Cook, stirring, a further 1-2 mins.
Stir in tomatoes, beans and corn. Bring to a boil. Reduce heat to low; simmer 3-4 mins, until slightly thickened.
Spoon 1/3 cup tomato mixture down center of each tortilla. Roll up to enclose. Arrange in single layer in prepared dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.
Bake 15-20 mins, until cheese melts and filling is heated through. Serve with mixed salad.