Veggie Enchiladas

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with margarine or cooking spray.

Heat the reduced-calorie margarine in a large skillet over medium heat. Add the chopped onion and green bell pepper, cooking until softened, about 3-4 minutes.

Stir in the fresh corn and chopped tomato into the skillet, mixing well. Cook for 2-3 minutes until the vegetables are warm and the mixture is blended.

Warm the tortillas in a dry skillet or microwave for 30 seconds to make them pliable, working in batches if needed.

Spoon approximately 3-4 tablespoons of the vegetable mixture onto each tortilla near one edge. Sprinkle about 1 tablespoon of shredded cheddar cheese over the filling on each tortilla.

Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish, arranging them in a single row.

Spread the no-fat sour cream evenly over the enchiladas, then sprinkle any remaining cheese on top.

Bake uncovered in the preheated 350°F oven for 20-25 minutes until heated through and the cheese is melted.

Remove from the oven and allow to cool for 2 minutes before serving.