Loaded Veggie Enchiladas

• 4 whole wheat tortillas
• 1 tablespoon olive oil
• 1/4 green pepper, chopped
• 1/4 red pepper, chopped
• 1/4 sweet onion, chopped
• 1 medium yukon gold potato, chopped
• 1/4 cup chopped baby portobello mushrooms
• 1/4 cup chopped broccoli
• 1/3 cup black beans
• 1/4 cup refried beans
• 1 1/2 cups red enchilada sauce
• 1 cup shredded cheese

1. Preheat oven to 350.
2. Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
3. Turn off heat and stir in 1/2 cup shredded cheese.
4. 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.
5. Bake at 350 for 15-20 minutes.

whole wheat tortillas, olive oil, green pepper, red pepper, sweet onion, gold potato, baby portobello mushrooms, broccoli, black beans, beans, red enchilada sauce, shredded cheese

Taken from www.epicurious.com/recipes/member/views/loaded-veggie-enchiladas-50179119 (may not work)