Vegetarian enchilada

Ingredients

• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 3/4 cup frozen corn, thawed
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons reduced-sodium taco seasoning
• 1 teaspoon dried cilantro flakes
• 6 whole wheat tortillas (8 inches), warmed
• 1/2 cup enchilada sauce
• 3/4 cup shredded reduced-fat Mexican cheese blend

Directions

• In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
• Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.