Enchilada!

Here's another one to add to the "quick, cheap and healthy" list! Veggie Enchiladas. I shook the cupboards and this is a result of what fell out. I'm eating some of the leftovers for lunch as we speak. Yum! It's a nice change from all those holiday meals. This makes a big dish so you`ll have lots of leftovers!



Veggie Enchiladas
Serves 8 - 10


Ingredients:

• 1 medium onion, chopped
• Large jar of salsa, your choice of mild, medium or hot
• 798ml can of black beans
• 1 cup frozen corn
• 1 red pepper, diced
• 2 cup (or more!) shredded cheddar cheese
• 9 whole wheat tortillas (I had these in my freezer)

Instructions:

1. Preheat oven to 375 degrees
2. Put the chopped onion in a bowl, cover with water and microwave on high for 2 minutes
3. In a 9 X 13 inch lasagna style pan, spread a layer of the salsa
4. Top with a single layer of tortillas, breaking up pieces to ensure you have the layer fully covered
5. Spoon on half of the beans, corn, onions, red pepper, salsa and 1/3 of the cheese
6. Top with another layer of tortillas
7. Spoon on the rest of the beans, corn, onions, red pepper and salsa and 1/3 of the cheese
8. Top with the final layer of tortillas
9. Bake for 20 minutes then sprinkle with remaining cheese and bake 10 minutes longer
10. Let stand for 5 minutes

Enjoy!