Vegetable enchiladas

Ingredients
  • 2 teaspoons olive oil
  • 2 onions, chopped
  • 1 red pepper, chopped
  • 1 small zucchini, chopped
  • 8 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 10-16 ounces frozen spinach, thawed and drained
  • 2 14-ounce cans tomatoes
  • 1 can black beans
  • 2 teaspoons hot pepper sauce
  • 8 large tortillas

Instructions
  1. Sauté first 5 ingredients.
  2. Add salt, cumin, and oregano, and cook for 2 minutes. Add spinach.
  3. Puree tomatoes and hot pepper sauce together.
  4. Preheat oven to 400 degrees.
  5. Pour half the tomatoes into a 9x13” pan. Fill tortillas with mixture, roll, and place in pan.
  6. Top with remaining sauce.
  7. Cover and bake for 25 minutes.

(Adapted from my mom's recipe.)