Ingredients
- 1 Tbsp. olive oil
- 3 cups diced zucchini
- 1 Tbsp. oregano
- ½ tsp. cumin
- ½ tsp. black pepper
- ⅛ tsp. ground red pepper
- 6 cloves garlic, minced
- ½ cup enchilada sauce
- 1 (14.5 oz.) can low-sodium pinto beans, rinsed and drained
- 1 (14.5 oz.) can fat-free refried beans
- 2 cups cooked brown rice
- 8 (8") whole-wheat tortillas
- 4 oz. reduced-fat cheddar cheese, shredded
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil in a large skillet over medium-high heat. Add zucchini and cook until just starting to soften (2 minutes). Add oregano, cumin, black pepper, red pepper, and garlic. Cook until garlic is fragrant (1-2 minutes).
- Stir in beans, enchilada sauce, and rice. Cook until hot through (2-3 minutes).
- Fill each tortilla with about a cup of filling and top with cheese. Fold over sides and roll tightly. Serve immediately.