Black Bean Vegetable Enchilada'S

• 8 Flour Tortilla's (fat free may be used)
• 2 tblsp vegetable oil
• 1 small onion chopped
• 1/2 cup diced green bell pepper
• 3/4 cup zuccini sliced in half moons
• 3/4 cup yellow squash diced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/2 cup frozen corn
• 1 16oz. can Black Beans, Rinsed
• 1 32oz Green Enchilada Sauce
• 1 8oz. container sour cream (low or fat free may be substituted)
• 2 cups Jalapeno Jack Cheese shredded

1. In a large sauce pan heat oil. Saute onion 2 min., add bell pepper saute another 2 min. Add the rest of the vegetables (keep corn aside) with 3/4 cup of the enchilada sauce continue cooking another 5-7 minutes (vegetables should be firm). Add Corn and Black Beans. Heat through. In a large bowl whisk together the rest of the enchilada sauce and the sour cream. Take a large glass baking dish and pour enough of the sour cream enchilada mix to cover the bottom. To make the enchilada's, take a plate lay one tortilla down put about 1/4 cup cheese, 2/3 cup of vegetable bean mixture. Roll and lay in baking dish seam side down. Continue the process till the pan is filled. Pour the rest of the sour cream enchilada mixture over the top and any cheese you have left. Put in a 350 degree preheated oven for 15 minutes or until cheese is melted.

flour, vegetable oil, onion, green bell pepper, zuccini, mushrooms, black olives, frozen corn, black beans, enchilada sauce, sour cream

Taken from www.epicurious.com/recipes/member/views/black-bean-vegetable-enchiladas-1202889 (may not work)