Vegan Enchiladas

1 Tbsp Extra Virgin Olive Oil
1 red bell pepper, 1/2 inch dice
1 yellow bell pepper, 1/2 inch dice
1 red onion, 1/2 inch dice
2 cloves garlic, minced
3 cups Enchilada Sauce (homemade or store bought, red or green- this recipe is calculated with a homemade green sauce)
1 cup corn (canned, fresh, or frozen/thawed)
2.25 oz diced black olives
1/2 tsp ground cumin
1/2 tsp ground coriander
12 tortillas (I don't eat corn tortillas, this is calculated with La Tortilla High Fiber/Low Carb whole wheat tortillas)
4 oz almond cheddar style 'cheese'

Preheat oven to 350 degrees
In a 10 or 12" skillet, heat oil to medium heat. Add peppers and cook 5 minutes. Add onion and cook an additional 5 minutes. Reduce heat to low, add garlic, and cook 10 minutes, stirring occasionally, until all veggies are soft.
Remove veggies to a bowl, adding corn, 1/4 cup enchilada sauce, coriander and cumin. Stir.
Heat remaining sauce in a small saucepan. Once warmed, pour into a 9" round baking pan. One at a time, dip tortillas into the sauce to coat. Lay tortilla on a plate and spoon 1/12th of the veg mix into the tortilla- roll and place in a 13x9" baking pan. Once all enchiladas have been rolled and placed, seam side down, in the dish, pour remaining sauce over the enchiladas and sprinkle with the cheese.
Bake about 20 minutes- or until heated through.
Makes 12 enchiladas, and while the book claims 2 is a serving, my family can only eat one at a time with a side of rice.

Number of Servings: 12

Recipe submitted by SparkPeople user CLAIRSEAN95.