Awesome Bean and Veggie Enchiladas

1 medium onion, shopped
1 green bell pepper, chopped
1 cup frozen corn
1 (14.5 ounce) can diced tomatoes, drained (no sodium added)
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can Old El Paso Green Chile Enchilada Sauce
2 cups shredded cheddar cheese, split
6 flour tortillas (I prefer to cook up Tortillaland tortillas)

Pre-heat over to 350. Saute onions and bell pepper over medium heat. When soft add tomatoes, corn, beans, and 1/2 of the enchiladas sauce. Heat through. Using half of the shredded cheese layer tortillas with a small amount of cheese and two large serving-sized spoonfuls bean and veggie mixture. Roll up and place in 8x8 pan. Repeat with 6 tortillas. You might have to squash the enchiladas together a bit to make room. Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 30 minutes or until cheese is bubbly and starting to lightly brown. Delicious plain or topped with salsa, sour cream, guacamole (although it all just adds calories and fat).

Must add, when I double this recipe, I usually do one can pinto and one can black beans. I also do one red and one green bell pepper. And I usually mix cheeses, mozzarella and cheddar. Just for fun. I like it that way. :)

Makes 6 servings.

Calories 432.6
Fat 17g
Sodium 807mg
Carbs 51.5g
Fiber 8g
Protein 19.5g