Veggie Enchiladas with Black Beans and Rice

Serves 4-6

Ingredients:

1 ½ cups enchilada sauce (canned or homemade)
1 garlic clove

2 cups cooked brown rice

15.5 oz. can black beans - drained and rinsed
15-oz can refried beans – served on the side 

1 cup corn

1 sweet onion, diced

1 zucchini, diced

1/2 cup chunky salsa
2 cups Mexican cheese
10 6" flour tortillas
4-oz avocado

Instructions

Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9"x13" casserole dish and set aside.

Line a large skillet with ¼-cup water.

Sauté onion and garlic until onion is translucent.

Add zucchini and cook to desired tenderness, adding corn a minute or two before it's done to warm up.
In a large bowl combine rice, black beans, onion and garlic, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
Bake for 20 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.

Top with avocado. Serve with sour cream.