Vegetable Enchiladas

Ingredients

• 2 Tbsp. vegetable oil
• 1 medium onion, diced
• 1 medium green pepper, chopped
• 1/4 c. chopped fresh cilantro
• 2 c. frozen corn, thawed
• 2 c. zucchini, scrubbed and grated with skin on
• 1 (15 oz.) can kidney beans with liquid
• 1 tsp. cumin
• 1 tsp. chili powder
• 12 corn tortillas
• 2 c. tomato salsa
• 2/3 c. shredded cheese