Veggie Enchiladas

We've had a LOT going on lately, so cooking, and therefore blogging, has been neglected.  Within the past couple of months we have both started new jobs and moved.  I've also been sick over the past few weeks, resulting in lots of pizza, Chinese takeout, and frozen veggie burgers (only for me, haha).  Hopefully we'll bet back into a routine soon.  But honestly it's been so hot I have not wanted to touch the stove.  Tomato sandwiches and watermelon?  Perfect.

I went to Chuy's a couple weeks ago with a friend, and they had the best veggie enchiladas, so of course, I had to attempt.  These turned out pretty good, also pretty spicy (probably because I bought canned jalapenos instead of green chiles... oops.  Why do the labels look so similar??).

Corn Tortillas
1 zucchini, diced
1 summer squash, diced
1 medium onion, diced
Refried beans
Chili powder
1 4 oz can green chilies, diced
Frozen corn (~ 1/2 cup)
Canola oil
Salt & pepper
Enchilada sauce

Preheat oven to 350 degrees.  Heat canola oil in a saute pan.  Saute zucchini, squash, and onions together.  Season with salt, pepper, and chili powder.  When the onions are translucent, add corn and green chilies.  Cook for a couple more minutes, remove from heat.  Coat baking dish with cooking spray.  Spread about a tablespoon of refried beans on each tortilla, fill with vegetable mixture (couple tablespoons).  Roll tortillas, place face down in baking dish, cover with enchilada sauce, bake for about 20 minutes.