Veggie Enchiladas | Food Town

Ingredients

• 1–2 tablespoons olive oil
• 1 onion diced
• 4 garlic cloves, rough chopped
• 1 red bell pepper diced
• 1 small yam, diced small ( or sub zucchini)
• 1/2 teaspoon salt
• 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!
• teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 14-ounce can black beans rinsed, drained
• 1/4 cup chopped cilantro ( optional)
• cups homemade enchilada sauce (or store-bought)
• 8 x 8-inch whole wheat tortillas ( or sub corn)
• cups grated cheese (8–10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
• Garnishes: sour cream, avocado, pickled red onions and hot sauce.