Meatless Monday: Veggie Enchiladas

This recipe is simple, quick and easy. Rather than go through all the hassle of dealing with all the veggies, I often buy frozen fiesta mix when it's on sale to stock up for this recipe. Frozen veggies and spinach work just fine. Just be sure to drain off any excess liquid to prevent soggy enchiladas. You can also leave out the spinach or add beans if you like.

Veggie Enchiladas

1 1/4 c. tightly packed fresh spinach or 1/2 c. frozen spinach

2 TBSP olive oil

1/2 c. corn

1 carrot diced

1 bell pepper diced

1 small onion diced

(if you're using a frozen veggie mix, use 2 c. veggies in place of the corn, carrot, pepper, and onion)

2 cloves garlic minced

1 chile or jalepeno (optional)

4 tortillas

1/2 c. grated cheese

1/2 c salsa

If using frozen veggies, microwave on high 2 min. They should be thawed but not hot. Drain any liquid. Turn oven to 350. Heat oil in skillet. Saute garlic and onion until colored. Add veggies. Cook for 3-4 minutes stirring briskly. Add spinach. Cook until soft and darkened. Add salt and pepper to taste. Spoon filling into tortillas. Wrap and place iside by side in a greased 9 x 9 pan. Pour salsa over tortillas. Top with cheese. Bake at 350 for about 20 minutes or until cheese is golden. Serve with salsa and sour cream.