Quickie Meatless Enchiladas

From Aggie's Kitchen

refried beans

tortillas 

can verde enchilada sauce

1 tablespoon olive oil

2 cloves garlic, minced

2 med green peppers, chopped

1 onion, chopped 

1 tomato, seeded and chopped

1/2 cup frozen or canned corn

2 tsp cumin

salt and pepper

shredded cheese

Preheat oven to 375 degrees.

Spray a baking dish with non stick spray.

Saute peppers, onions, garlic, tomatoes, corn in a little olive oil until soft, about 8 minutes. While sauteeing veggies, season with cumin, salt and pepper to taste. Set aside to cool slightly.

Take tortilla and spread refried beans in the middle.  Sprinkle a shredded cheese over beans, then top with veggie mixture.  Carefully roll up and place seamside down into baking dish.  Any leftover veggie mixture can be sprinkled over prepared enchiladas in baking dish.  Pour desired amount of sauce over enchiladas.  Add desired amount of shredded cheese to top and bake in oven for about 25-30 minutes until sauce is bubbly and top is golden brown.