Vegetarian Enchiladas

I have actually been cooking quite a lot lately, but every time I think about sitting down to write in this blog, I find something better to do. However, tonight's dinner was so amazing that I had to immediately blog about it!

Vegetarian Enchiladas

(adapted from multiple recipes I found around the internet - so now I'm calling it my own recipe!)

Ingredients:

1 tbs olive oil

2 cloves garlic

1 onion, diced

1 green pepper, diced

2 cups broccoli

2 tbs water

Salt and pepper to taste

1/8 tsp cayenne pepper

1/8 tsp cumin

1 can corn (or 2 cups thawed frozen corn)

1 can black beans

1 can diced tomatoes with green chiles

1 can refried beans

2 cups shredded cheddar cheese

16 tortillas

Enchilada sauce (2 12oz cans)

Preheat oven to 400 degrees.

Heat oil in a large pan over medium high heat. Saute garlic, onion and pepper for 2-3 minutes. Add broccoli and water and cook for an additional 3-5 minutes. Add salt and pepper to taste. Add cayenne pepper and cumin (feel free to add more if you like these spices.) Add corn, black beans and tomatoes. Remove from heat.

Lightly oil a 9x13 baking dish. (If you plan to make all of these, it might take multiple pans.) Assemble the tortillas by adding a thin layer of refried beans, a layer of vegetable mix and layer of cheese. Roll up and place side by side in the baking dish. Top with enchilada sauce and the remaining cheese.

Cover and bake for 30 minutes or until hot all the way through.

These enchiladas were AMAZING. If you're a meat eater, you probably won't miss the meat. However, you could easily add meat to this recipe.

They were really difficult to get out of the pan, probably because I crammed a few too many in the pan. We turned it into "enchilada casserole" and just cut out squares, rather than individual enchiladas.

I didn't want to make so many, so I froze half of the veggie mixture and only used 8 tortillas and 1 can of sauce.

Enjoy!