Veggie "Enchiladas" with Rice and Beans

This is our version of Enchiladas... they aren't true enchiladas, but they're very fast and easy and pretty yummy, as well as a great way to get kids to eat some good foods.  Any combo of veggies will work, so use what's in season and what you have. 

Veggie "Enchiladas" with Rice and Beans (serves 6)

6 Whole Wheat Tortillas (Fajita size)

1/2 onion, finely chopped

3 large zucchini, chopped into bite-size pieces

1 large red pepper, chopped into bite-size pieces

Olive Oil

Salt and Pepper

1/2 - 1 cup Salsa (to taste, and whatever variety you prefer)

2 - 3 cups grated cheddar cheese

2 cups cooked brown rice

1 box Fantastic Black Beans prepared

1.  Preheat oven to 350F.  Heat a skillet over medium heat, add the olive oil.  When the oil is warm, add the onion and saute until translucent.  Add the zucchini and pepper (or whatever veggies you're using), and saute until just tender.  Add salt and pepper to taste.

2.  Transfer cooked veggies to a medium bowl.  Add salsa and 1 - 2 cups of the cheddar cheese; mix well.

3.  Place one tortilla on a large ovenproof plate.  Add a large scoop of the veggie mix and fold in half.  Place a scoop of cooked rice and a scoop of cooked beans on the plate.  Sprinkle grated cheese over the top.  Repeat with remaining ingredients, making up six plates.

4.  Place the plates in the oven and bake until the cheese is melted and turning golden.  Serve with extra salsa and sour cream.  (We served these with Sangria for the adults.  Yum!)