These zucchini and corn enchiladas are a light and refreshing option for a vegetarian meal. The filling is made with sautéed zucchini, corn, onions, and garlic, seasoned with cumin and chili powder. The enchiladas are then topped with a homemade red enchilada sauce and baked until the cheese is melted and golden. Serve with a side of black beans and a squeeze of lime for a flavorful and satisfying dish.
