VEGETARIAN ENCHILADAS
INGREDIENTS: 1/4 cup olive oil, 8 cloves garlic, 1 leek, 1 cup mushrooms, 1 zucchini, 1 cup fresh corn on the cob, 1 can black beans (rinsed), 1 tsp salt & pepper, 2 tbs chili powder & cumin, 1 cup fresh cilantro.
Bottle of enchilada sauce.
Tortilla shells (I bought Quinoa wraps from Trader Joe's)
Mexican shredded cheese.
Garnish: Fresh cilantro, tomatoes, avocados, scallions and sour cream.
Heat oven to 350. Sauté the garlic, leek, shrooms and zucchini in the oil about 5 minutes. Add the rest of the ingredients and heat thoroughly. Put sauce in the bottom of a glass pan. Add the mixture to a shell and wrap like a burrito. Top with cheese and rest of enchilada sauce. Cover and bake half hour.
Add your garnish and enjoy!
