Lazy Enchiladas

Ingredients

1 medium onion, chopped

1/2 medium red bell pepper or green, chopped

2 cloves garlic minced

9 mediums mushrooms, thinly sliced

15 ounces canned tomatoes with juice

1/2 cup frozen corn kernels

15 ounces canned black beans, rinsed and drained

1/2 teaspoon cinnamon

1/2 teaspoon oregano (up to 1 tsp)

1 tablespoon chili powder

1 teaspoon cumin (up to 3 tsp)

pinch cayenne

4 whlole flour tortillas

Preparation

Saute onion, pepper and garlic until onion translucent. Add spices and let them coat the onion mixture.

Add mushrooms and let cook briefly for 1-2 minutes. Add can of stewed tomatoes and bring to simmer. Reduce heat and simmer for 10 minutes.

Add corn and simmer for 10 more minutes. Add beans and simmer for 5 minutes.

Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done.

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About

These are "lazy" enchiladas because the sauce and filling are cooked in the same pot and there is no baking time. With tomato on the inside, it has a nice creamy texture.The spices are approximate because I don't measure; taste 'til it's right.