Cheesy Vegetable Enchiladas - cooking recipe

Ingredients

1/4 c. vegetable oil
1 green pepper, chopped
1 sweet red pepper, chopped
1 carrot, thinly sliced
4 green onions, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. salt
2 (about 15 oz. each) cans kidney beans, drained and rinsed
1 (about 11 oz.) can kernel corn, drained
1/2 c. sliced pitted ripe olives
1/2 c. chopped seeded tomatoes
1 pkg. fajita-style flour tortillas
2 (8 oz. each) pkg. Sorrento shredded Mexican Combo or Zesty Ranch cheese
1 (16 oz.) jar salsa

Preparation

In large pot, over medium heat, in hot oil, cook peppers, carrot and half the green onions with garlic, chili powder and salt until tender, stirring often.
Stir in beans, corn, olives and tomato.
Heat through.