Vegetarian Enchiladas

Healthy, yummy enchiladas.

1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1 15 oz can of black beans, drained
15 to 20 Corn tortillas
2 cups of red enchilada sauce
2 cups shredded cheese, such as a jack and cheddar blend
cilantro for garnish

Preheat an oven to 375 and spray a large casserole with nonstick spray.

Heat up a little olive oil in a large sauce pan and add peppers, carrots, garlic, and onions. Once the veggies are soft, add in the beans and warm through.

Microwave the tortillas for about 30 seconds to help soften. Pour 1 cup of enchilada sauce into a shallow dish and dip a tortilla. Add a couple table spoons of the bean mixture to the tortilla, a sprinkle of cheese, and roll up and place seam side down into the prepared dish. Repeat until the tortillas are all filled. Pour remaining sauce over enchiladas and top with remaining cheese.

Bake for about 25 minutes until the cheese melts and starts to brown. Serve with cilantro, salsa, avocado, and sour cream.