Instructions

1. 1

   Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

   ⏱️ 5 min•🌡️ 375

   
2. 2

   Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes, until vegetables are tender-crisp.

   ⏱️ 7 min

   
3. 3

   Stir in the Trader Joe's Super Sweet Fresh Corn, drained Trader Joe's Organic Diced & Fire Roasted Tomatoes with Green Chiles, Trader Joe's Refried Beans, Trader Joe's Chile Lime Seasoning Blend, salt, and black pepper. Cook for another 3-5 minutes, stirring occasionally, until heated through.

   ⏱️ 5 min

   
4. 4

   Pour about 1/2 cup of Trader Joe's Enchilada Sauce into the bottom of the prepared baking dish, spreading it evenly.

   ⏱️ 2 min

   
5. 5

   Warm the corn tortillas slightly to make them more pliable (you can microwave them for 15-20 seconds or quickly dip them in the enchilada sauce).

   ⏱️ 3 min

   
6. 6

   Place about 1/4 cup of the vegetable and bean filling down the center of each tortilla. Sprinkle with a small amount of Trader Joe's Finely Shredded Mexican Style Cheese Blend. Roll up each tortilla tightly and place seam-side down in the baking dish.

   ⏱️ 8 min

   
7. 7

   Once all enchiladas are in the dish, pour the remaining Trader Joe's Enchilada Sauce over the top. Sprinkle with the remaining Trader Joe's Finely Shredded Mexican Style Cheese Blend.

   ⏱️ 3 min

   
8. 8

   Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

   ⏱️ 25 min•🌡️ 375

   
9. 9

   Remove from oven and let rest for 5 minutes before serving. Garnish with sour cream, fresh cilantro, and lime wedges, if desired.

   ⏱️ 5 min

   

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Nutrition Facts (per serving)