Vegetarian Enchiladas

sauce:
1 tb Olive oil
1 Garlic clove -- minced
1/2 sm Onion -- diced
1 Anaheim chili; roasted
2 Jalapeno chilis; roasted
Seeded -- and skinned
dsh Black pepper
dsh Cumin
dsh Mexican ground oregano
dsh Thyme -- ground
1 can tomato sauce

ENCHILADAS-----
1 tb Olive oil
1 sm Onion, chopped
2 lg Carrots, diced
1 Zucchini, diced
Salt & pepper, to taste
1 c Mushrooms, sliced
2/3 cup cooked or canned black beans
2/3 cup corn (frozen, fresh, canned)
1/2 c Yellow peppers -- diced
1/2 c Green peppers -- diced
1 Garlic clove -- minced
2 bunches of Spinach
2 tbsp cornstarch or other thickener
1/4 c -- water (or as much as needed)
1 cup cheese (pepper jack, monterey jack, etc.)
12 Tortillas

FOR SAUCE:
Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes. Add tomato sauce and heat through.

FOR ENCHILADAS:
Heat oil in medium skillet over medium heat and add onion, carrots, zucchini, corn, mushrooms, beans, peppers and garlic. Stir-fry 2 minutes, then add spinach until wilted. Set aside and let cool slightly. Sprinkle in cheese and toss with fork, then scoop vegetable mixture between the tortillas. Fold tortillas into enchilada packets. Spoon a little bit of the sauce into the bottom of a baking dish. Place enchiladas in baking dish large enough to hold in single layer, cover with remaining tomato sauce, and bake at 350 degrees for about 25 minutes.

Serves 6, 2 enchiladas each

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.