Black Bean and Veggie Enchiladas

This was dinner last night. It's pretty easy, although not quite as simple as PJ's post........if only my children ate peanut butter!

Ingredients:

1 onion
4 cloves garlic, sliced very thin
veggies of choice (last night we used shitake mushrooms, sweet potato, regular potato, and spinach
2 cans Amy's organic refried black beans
12 corn tortillas
salsa
cheddar
sour cream
olive oil

Preheat oven to 375 degrees. Heat some oil in a large frying pan. I start by sauteing the onions until clear, and then i add the other veggies in the order of whichever need to cook the longest. Last night the order was sweet potato, potato, garlic, mushrooms, spinach. Heat the beans to make them easier to spread. The way i deal with the corn tortillas is: i put them sideways under running water (so the water gets in between them), wrap them in tin foil and put them in the preheating oven until warm and bendy! Once tortillas are ready, spread a dollop of beans and a scoop of veggies onto each one and wrap. Place in a baking pan.......repeat until out of beans, veggies, or tortillas. Top with salsa and grated cheese. Bake at 375 until cheese is melted and lightly browned (about 15 minutes). Serve with sour cream if you like!