Vegetable Enchiladas
A healthy mexican dish packed with vegetables and covered in flavorful sauce and cheese!
2 zucchini, diced
I can black beans, drained and rinsed
2 poblano peppers, optional
1 large tomato, diced
Several big handfuls spinach
Corn (from frozen), thawed
14 oz enchilada sauce
1/4 cup salsa
1/4 cilantro, chopped
1/2 yellow onion, diced
8 flour tortillas (may use corn instead)
2 cups shredded Monterey Jack/cheddar blend cheese
1) Toss diced zucchini with olive oil, salt, and pepper. Roast at 400
degrees for 25 minutes. Set aside.

2) Place poblano peppers on a foil-lined rimmed baking sheet. Spray with nonstick cooking spray (or coconut oil spray). Broil for 6 minutes. Turn peppers over. Broil 6 minutes more. Set aside. When cool, put on gloves and peel off skin. Remove stems and seeds; dice peppers. Set aside.

3) Add a small amount of oil to a nonstick frying pan over medium heat. Place spinach in pan for a few minutes until cooked. Remove spinach. Add onions and cook for a few minutes until softened. Add tomatoes for one minute, just to lightly soften.

4) Combine zucchini, corn, spinach, tomatoes, salsa, 2/3 cup of cheese, black beans, onions, peppers, most of the cilantro, and salsa in a large bowl. Pour a small amount of enchilada sauce in the bottom of a 13 x 9 inch baking dish. Divide vegetable filling between 8 tortillas and roll, placing seamside down in pan. Cover with remaining
enchilada sauce, remaining cheese, and sprinkle with cilantro.

Bake uncovered at 375 degrees for 20-25 minutes.

Top with diced avocado and sour cream, if desired.