Baked Enchiladas

Serves: 6 

Calories: 180/serving + cheese + tortillas

Ingredients	Qty	Prep
Tortillas	medium - large
Multicolor pepper	2 medium	chopped
Corn	1.5 - 2 cups
Mushroom	1 lb	chopped
Green onion	1 bunch	chopped
Black beans	1 can
Jalapeno	1 medium	chopped
For sauce:
Tomato puree	2 x 15 oz can
Cumin powder	1 tbsp
Onion powder	1 tsp
Garlic powder	2 tsp
Cayenne pepper	1 tsp
Sugar	1 tsp
Lemon juice	optional	to taste
Hot sauce	to taste

Method:

1. Fry mushrooms and green onion for few minutes
2. Add peppers, beans and corn
3. Add half of the sauce, retaining some to pour over enchiladas
4. Adjust seasoning and salt to taste
5. Warm tortillas, fill with veggie mix and roll them up
6. Place side by side on oven tray and pour sauce over the top, garnish with cheese
7. Bake for 15 minutes at 350F or until cheese bubbles

Notes:

You can substitute tomato sauce for tomato puree but it usually has seasoning, so adjust other spices to taste