Enchiladas Sin Queso

I got this recipe from the same friend who gave me the Cafe Rio Pork recipe. It does not disappoint. A big plus to this meal, it's not only delish, it's very healthy for you and your wallet.
I added my own little touches to it. I'll post the original recipe as well as my changes.


Ingredients:
1/2 cup finely chopped white or Spanish onion
2 Tbs canned diced green chilies
2 cups cooked black beans
1/2 cup fresh or frozen corn (do not thaw)
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/4 cup cilantro, roughly chopped
24-30 oz Enchilada Sauce (recipe at bottom)
Ten 5" tortillas


My Ingredients: (I add just a itty bit of cheese)
1 medium white onion, finely chopped
1 small zucchini, diced
1 small yellow squash, diced
1 4 oz. can diced green chiles
1 14 oz. can black beans, drained and rinsed
1/2 tbsp. dried cilantro
Zest & juice of 1 lime
Salt & Pepper to taste
Eight 5" tortillas
10 oz. can red enchilada sauce
1/4 cup of shredded jack cheese

Directions:
Preheat oven to 450 F.
Lightly oil a 9x13 pan and cover the entire bottom of cooking dish with Enchilada Sauce, just until coated.
Combine onions, green chilies,  black beans, corn, zucchini, squash, cilantro, and 6 ounces of Enchilada Sauce in a medium bowl.
I don't use corn and I don't add the enchilada sauce to the filling. Add all of cheese to the filling and combine.
Heat tortillas, five at a time, for 30 seconds in microwave to soften.
Fill each tortilla evenly with bean/vegetable mixture, roll, and place seam side down in cooking dish.
When all enchiladas have been assembled, pour remaining Enchilada Sauce over them.
Bake for 25 minutes covered in foil.