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.)