Basic Bean Enchiladas

• 1 (8 ounce) can98% fat-free refried beans
• 1 (8 ounce) can kidney beans (drained)
• 1 (8 ounce) canmexican beans (lightly drained)
• 1 cup red capsicum, diced
• 12 cup shredded low-fat cheese
• 12 tortillas (packet)
• 12 cup tomato sauce (taco or enchilada etc)
• 1 small diced onion (sauted)
• 12 cup corn kernel
• 2 vegetarian sausages, diced (Sanitarium are good)
• spices

1. Heat oven to 180C.
2. Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
3. In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum.
4. And anything else you are adding.
5. Foil a baking tray and lay out the enchilladas on it.
6. Spoon enough of the mixture in to make a roll 1 inch in diameter.
7. Roll enchillada around and put seam down on tray.
8. Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
9. Bake 10 minutes or until cheese is melted.
10. I've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.

kidney beans, canmexican beans, red, cheese, tortillas, tomato sauce, onion, corn kernel, vegetarian sausages

Taken from www.food.com/recipe/basic-bean-enchiladas-123783 (may not work)