Vegetable Enchiladas #2

Here is another great enchilada recipe with a completely different veggie filling as compared to the previous enchilada post. Serve with fresh avocado. 

20 min prep, 35 min cook, serves 6

4 tblspns olive oil

2 onions, minced

3 cloves garlic, minced

1 tsp chili powder

1 can pinto beans, drained

8 oz mushrooms, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 can enchilada sauce

12 corn tortillas

8 oz Monterey Jack cheese

Preheat oven to 350. Set aside 1/2 cup diced onion. Cook remaining onion over medium heat with 2 tblspns olive oil in a large skillet for 5 minutes. Add the garlic, chili powder, and 1/4 cup of water, then add the beans and mash with a potato masher. Set aside in a bowl, then using the same skillet, cook the remaining 2 tblspns olive oil, mushrooms, zucchini, squash, and bell pepper 5 minutes over medium heat until soft. Heat the tortillas in the microwave 45 - 60 seconds, covered in damp paper towels. In a large baking dish, spread 1/2 cup of the enchilada sauce in the bottom. Fill the tortillas with a large spoonful of the bean mixture, a large spoonful of the veggie mixture, and a pinch of cheese. Roll up and place fold down in the dish and repeat. Cover tortillas with the remaining sauce, remaining cheese and the 1/2 cup of onion. Bake 20 minutes.