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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small orange bell pepper, chopped
  • 1 small red onion, chopped
  • 1 small zucchini, halved lengthwise and sliced ¼-inch thick
  • 1 cup corn, fresh or thawed frozen
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • 1 ( 15 ounce) can no-salt-added black beans, rinsed
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 8 (6-inch) yellow  corn tortillas, warmed
  • 1 ( 10- ounce) can red enchilada sauce (see Tip)
  • ¾ cup shredded Monterey Jack cheese
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