Cheesy Vegetable Enchiladas - cooking recipe

Ingredients

1/4 c. vegetable oil
1 green pepper, chopped
1 red pepper, chopped
1 carrot, thinly sliced
4 green onions, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
2 cans kidney beans, drained
1 (11 oz.) can corn, drained
1/2 c. chopped seeded tomato
1 pkg. (10) fajita style flour tortillas
16 oz. shredded cheese
16 oz. salsa

Preparation

Cook in oil peppers, carrot, half of onions, chili powder, garlic, until tender.
Add beans, corn, tomato; heat through. Place 1/3 cup of mixture in tortillas, then 3 teaspoons cheese, and roll.
Place seam down in baking dish.
Continue with remainder. To enchiladas with onions, salsa and any remaining (or additional) cheese.
Bake 20 minutes at 350\u00b0.
Serve with sour cream, if desired.