Zucchini and corn enchiladas are a light and refreshing option. Start by sautéing zucchini and corn until tender. In the food processor, blend together a sauce using ingredients like tomatoes, onions, garlic, and spices. Fill tortillas with the sautéed zucchini and corn, pour the sauce over the top, and bake until the cheese is melted and bubbly. These enchiladas are perfect for summer and make a delicious vegetarian meal.
