Mark'S Vegetarian Enchiladas - cooking recipe

Ingredients

1 Tbsp. oil
1 medium zucchini, chopped
1 medium onion, chopped
1 jalapeno
1 (15 oz.) can light red kidney beans, drained
1 c. peanuts
5 to 6 flour tortillas
1 to 2 tomatoes, chopped
1 c. Cheddar cheese
plain yogurt

Preparation

Saute onion, zucchini and pepper in oil until soft.
Place in a bowl with drained kidney beans and peanuts.
Mix. Wrap filling and a little Cheddar cheese in tortilla.
Place in baking dish.
Repeat with the rest of tortillas.
Top with Cheddar cheese and chopped tomato.
Bake at 350\u00b0 until cheese is melted and tortillas are heated through.
Serve with plain yogurt.