Vegetarian Enchilada
By: Melissa Peterman
Published: Friday, December 4, 2009 - 4:12am

Ingredients




1 18 inch glass baking dish
1 (14oz.) can enchilada sauce 
1 can vegetarian refried beans 
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 cup black beans
1 green peppers, sliced
1 cup frozen cut corn
1 onions, diced
12 flour tortilla
1/4 cup water
1 16 oz bag Low fat Mozzarella cheese 
4 
3

Preparation

1 Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot). 2 Steam or saute peppers and onions until half cooked. 3 Mix refried beans, black beans,cumin and chili powder. 4 Lay 9 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables. 5 Place the extra 3 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese. 6 Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.