Veggie Enchiladas!

We've been on the receiving end of many wonderful meals over the last few months. But there has been one in particular that I had to ask for the recipe, and try myself. It turned out wonderfully -- and if I can cook it, anyone can!! I have to pass it along...

Whole wheat tortillas

Vegetables - red pepper, yellow squash, zucchini, and a little red onion

1 can black beans

Onion (green or white, about half a cup chopped)

Cilantro

Cumin

Garlic

Enchilada Sauce--one big can or two small ones

Cheese--about 2 cups shredded

Cut the veggies into 1/2 inch cubes, sautee with olive oil, salt and pepper. Mix with black beans, cheese, and onion. Add one clove of garlic, more if you like. Add 1/2 teaspoon cumin, more if you like. Mix in 3/4 of the cheese. Lay out tortillas, put in veggie mixture, and roll into enchiladas. Put in pan, cover with sauce and the rest of the cheese. Chill, freeze, and/or bake at 350 for ~30 minutes.

Thanks for the recipe -- and the enchiladas -- Sandra!!!