These zucchini and corn enchiladas are a light and refreshing vegetarian option. The filling is made with sautéed zucchini, corn, onions, and garlic, seasoned with cumin and chili powder. The enchiladas are then rolled up in corn tortillas, topped with a tangy green enchilada sauce, and baked until the cheese is melted and golden. Serve them with a side of Mexican quinoa salad and a squeeze of lime for a burst of freshness.
