-   1  zucchini, in pieces
-   1  onion, chopped
-   1  red pepper, chopped
-   2  cans red beans, drained (or homemade)
-   2  garlic cloves, minced
-   1  can corn, drained
-   1  jar mild salsa
-   1  cup broth
- 6/8 flour Mexican tortillas

Heat olive oil and add zucchini, onion. and red pepper until tender.
Stir in corn and garlic.

Mash the red beans blending with broth until smooth.
Add Cayenne pepper to your taste.

Mix the vegetables with red beans 
and stir in the cilantro.

Preheat oven to 180 C.

Spoon the center of the tortilla with 
this mixture, sprinkle some cheese and
fold the sides of the tortilla over filling. 

Spread some salsa on the bottom of a
ceramic baking dish, place enchiladas
(open side down), spoon the remaining
salsa over the enchiladas and sprinkle with cheese. Bake 20 min.

► Tip: You can fill the enchiladas 
with meat and chicken.