Cheesy Vegetable Enchiladas

• 1 tbsp. vegetable oil
• 1 green pepper, chopped
• 1 sweet red pepper, chopped
• 1 carrot, thinly sliced
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1/2 tsp. salt
• 1 can (about 15 oz) kidney beans, drained and rinsed
• 1 can (about 11 oz.) kernel corn, drained (I use frozen corn)
• 1/2 cup sliced, pitted, ripe olives (I omit)
• 1/2 cup chopped, seeded tomatoes
• 1 pkg. fajita style flour tortillas
• 2 pkgs. (8 oz each) Shredded Mexican combo or Zesty Ranch Cheese ( I use one 8
• oz pkg of fat free pizza or mexican cheese and 8 oz of reduced fat cheddar cheese)
• 1 jar (16-20 oz.) salsa

1. 1. In large pot over medium heat, in hot oil, cook peppers, carrot and green onions with garlic, chili powder and salt until tender, stirring
2. often. Stir in beans, corn, olives and tomato. Heat through.
3. 2. Place 1/3 cup bean mixture across center of each tortilla. Top with three
4. heaping tablespoons of cheese. Roll tortilla and place seam-side down in large
5. baking dish. Repeat with remaining tortillas. Top with salsa, and remaining cheese.
6. (I sometimes have extra veggie mixture that I pour on
7. top too.)
8. 3. Bake at 350F, 20 minutes or until cheese is melted. Garnish with sour cream,
9. if desired.

vegetable oil, green pepper, sweet red pepper, carrot, green onions, garlic, chili powder, salt, kidney beans, kernel corn, olives, tomatoes, fajita style flour tortillas, pkgs, pizza, salsa

Taken from www.epicurious.com/recipes/member/views/cheesy-vegetable-enchiladas-1214444 (may not work)