Veggie Enchiladas

• 6 cups frozen corn, thawed
• 3 cups frozen green peppers, thawed
• 9 T. fresh lime juice plus wedges for serving about 5 limes
• 4 1/2 T. chili powder, divided
• 3 15 oz. cans of pinto or black beans
• 3/4 cup chopped cilantro
• 3 15 oz. cans diced tomatoes
• 1 1/2 lbs. frozen leafy greens, thawed
• 24 corn tortillas or brown rice tortillas

1. Preheat oven to 400 degrees.
2. In large pot combine corn, bell peppers, 6 T. lime juice, 3 T. chili powder, tomatoes and greens.
3. Cook over medium-high heat until almost all of the liquid is evaporated.
4. While that is cooking, in a large bowl mash together beans with 1/3 c. plus 2 T. of cilantro, remaining 1 1/2 T. chili powder and 3 T. lime juice.
5. Line large cookie sheets with parchment paper.
6. Arrange 12 tortillas on cookie sheets.
7. Divide bean mixture into 12 portions.
8. Top each tortilla with bean mixture, and spread evenly.
9. Top each tortilla with approx. 1/2 cup of vegetable mixture.
10. Top each tortilla with a second tortilla.
11. Spread remaining vegetable mix evenly on top of each.
12. Bake until hot through, about 15 minutes.
13. Garnish with remaining cilantro and lime wedges.
14. Serve.

frozen corn, frozen green peppers, lime juice, chili powder, pinto, cilantro, tomatoes, leafy greens, corn tortillas

Taken from www.epicurious.com/recipes/member/views/veggie-enchiladas-52462101 (may not work)