Enchiladas de Calabacitas Mediterranean Style

Ingredients

• 2 cups zucchini
• 1 cup corn
• 1 cup onion
• 8 pieces wheat tortillas
• 1 cup beans
• 2 cups spinach
• 2 cloves garlic
• 2 cups tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 1 tablespoon cilantro
• 1 teaspoon sea salt
• 1 teaspoon peppers

Instructions

1. 1Preheat the oven to 375°F (190°C).
2. 2Sauté the onion, garlic, and zucchini in olive oil over medium heat until they are soft.
3. 3Add the corn, white beans, and spinach to the pan and cook until the spinach is wilted.
4. 4Stir in the chopped tomatoes, lemon juice, parsley, cilantro, sea salt, and black pepper. Cook for another 5 minutes.
5. 5Fill each whole wheat tortilla with the vegetable mixture and roll tightly.
6. 6Place the filled tortillas seam side down in a baking dish.
7. 7If any mixture remains, spread it over the top of the enchiladas.
8. 8Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through.
9. 9Serve hot, garnished with additional fresh parsley and cilantro if desired.