Vegetable Enchiladas with Homemade Sauce

Ingredients

• 1 green pepper, diced
• ¼ cup yellow onion, minced
• ½ cup sweet corn, frozen
• ½ cup black beans, canned, rinsed, and drained
• ½ tsp black pepper
• 1  cup cheese, grated
• 1/8 tsp salt
• 1 tsp olive oil
• 6 7-inch flour tortillas
• 1 tsp chopped cilantro or mint (optional)
• For the sauce:
  • ½ cup crushed tomatoes
  • 1 ½ tsp paprika
  • 1 tsp black pepper
  • ¾ tsp onion powder
  • ¾ tsp oregano
  • 1 tsp cumin
  • 1tbsp olive oil
  • ½ cup water

Directions

1. Filling: Warm olive oil for a few seconds, add onions and sauté until soft. Add the other vegetables, salt and pepper and sauté for 5 minutes until the vegetables are cooked. Mix with ¼ cup cheese and set aside.
2. Sauce: Add olive oil to a pan and warm for 5 seconds. Add crushed tomato, spices and mix well. Add water and heat for about 8-10 minutes, stirring often, until it bubbles.
3. Enchilidas: Warm tortillas in microwave for 30 seconds. Place some vegetable mixture in each tortilla and roll it up. Spoon sauce to cover the bottom of a 6-cup container . Place the tortillas seam side down and cover with remaining sauce. Top with cheese and bake at 350 F for 20 minutes. Sprinkle with cilantro/mint.