Cheesy Vegetable Enchiladas

• 1/4 c. vegetable oil
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 carrot, thinly sliced
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 Tbsp. chili powder
• 2 cans kidney beans, drained
• 1 (11 oz.) can corn, drained
• 1/2 c. chopped seeded tomato
• 1 pkg. (10) fajita style flour tortillas
• 16 oz. shredded cheese
• 16 oz. salsa

1. Cook in oil peppers, carrot, half of onions, chili powder, garlic, until tender.
2. Add beans, corn, tomato; heat through. Place 1/3 cup of mixture in tortillas, then 3 teaspoons cheese, and roll.
3. Place seam down in baking dish.
4. Continue with remainder. To enchiladas with onions, salsa and any remaining (or additional) cheese.
5. Bake 20 minutes at 350u0b0.
6. Serve with sour cream, if desired.

vegetable oil, green pepper, red pepper, carrot, green onions, garlic, chili powder, kidney beans, corn, tomato, fajita style flour tortillas, shredded cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252962 (may not work)