½ c. onion
1 red pepper, chopped
1 zuccini, chopped
1 yellow squash, chopped
1 c. frozen sweet corn
1 can olives
1 can black beans- drained
1 16 oz. green chili enchilada sauce ( I usually use 2 cans)
1/2 t. ground cumin
½ t. oregano
garlic salt
grated cheese
tortillas (10-12)
Saute onion, pepper, zucchini, squash until tender. Add corn olives, beans and spices. Roast until most moisture in gone. Spray 9x13 pan, spread layer of enchilada sauce on bottom. Fill tortillas with mixture and cheese. Top with remaining sauce and cheese if desired. Bake 350 for 30 min. uncovered.
{syd's notes}- Yum, yum, yum. Jared actually called from work to "dubs" the leftovers.
{Source} Sarah B.
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