Vegetable Black Bean Enchiladas

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 2 whole Small Yellow Squashes, Chopped
• 1 whole Red Pepper, Diced
• 1 whole Jalapeno, Seeded And Finely Chopped
• 2 cups Cooked Black Beans
• 1- 1/2 Tablespoon Cumin
• 1- 1/2 Tablespoon Chili Powder
• 1/2 Tablespoons Paprika
• 2 cups Greens, Chopped
• 12 whole Corn Tortillas
• 2 cans (10 Oz. Can) Enchilada Sauce (red Or Green)
• 2 ounces, weight Cheese (optional)

1. In a large pot or pan, heat oil.
2. Add onions and squash.
3. Cook until onions are translucent.
4. Add red pepper and jalapeno, cook for a few more minutes.
5. Add beans, spices and greens (I used beet greens), cook for a few minutes until the greens have wilted.
6. Next, take a tortilla, spread some of the filling in the center and roll like a taquito/flauta.
7. Place on a 9 x 13 baking dish.
8. Repeat until all 12 tortillas are rolled or you run out of filling.
9. Pour enchilada sauce over the tortilla rolls.
10. Sprinkle with cheese.
11. Let the tortillas soak up the liquid for at least 30 minutes.
12. In the meantime, clean up and preheat the oven to 350 degrees.
13. Bake for 20 minutes.
14. Allow to cool and serve with a dollop of sour cream (or Greek yogurt) and some chopped green onion!

olive oil, onion, red pepper, black beans, cumin, chili powder, paprika, corn tortillas, enchilada sauce, weight cheese

Taken from tastykitchen.com/recipes/main-courses/vegetable-black-bean-enchiladas/ (may not work)