Veggie Enchiladas

Love enchiladas (any mexican food really), so I saw this recipe and thought it was a nice way to mix up a classic!  This recipe idea comes from How Sweet.  I have a few modifications however that I would use next time.  I have to say as much as I like using the wheat tortillas verses flour, I think enchiladas is just one of those recipes that you can tell the difference.  The taste and the texture are just both better w/ the flour when it comes to these.  Also we didn't think they had enough filling and also wished it would have had a little more flavor.  Next time I would double the filling amount and add a packet of taco seasoning that you would use for tacos or burritos.

Loaded Veggie Enchiladas

makes 3-4 enchiladas, serves 2 people

4 whole wheat tortillas

1 tablespoon olive oil

1/4 green pepper, chopped

1/4 red pepper, chopped

1/4 sweet onion, chopped

1/4 cup chopped baby portobello mushrooms
1/2 chopped zucchini or squash
1/4 cup frozen corn

1/3 cup black beans

1 1/2 cups red enchilada sauce

1 cup shredded cheese

Preheat oven to 350.

Heat a skillet on medium heat and add olive oil. Add peppers, and onions, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and squash, sauteing for another 5 minutes. Add black beans, corn and 3/4 cup enchilada sauce, mixing until combined and heating through.

Turn off heat and stir in 1/2 cup shredded cheese.
To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.

Bake at 350 for 15-20 minutes.