Veggie Enchiladas

These are a lot of work, chopping and cooking, but they are very very good!

Heat oven to 350.

In a skillet, cook 2 yellow onions (peeled and minced) in oil about 3 minutes, then add in 2 cloves minced garlic.  Add 1 tsp chipotle chili powder, 1 minced (seeds removed) jalapeno, 1 can rinsed and drained pinto beans, and 1/4 cup water, about 3 minutes more.  Remove, then mash the mixture until its a chunky paste.

In another skillet, in olive oil, cook 8oz sliced mushrooms about 6 min until browned, then remove and place in a med bowl.  Then in same skillet add a bit more oil and cooked 1 sliced zucchini, 1 sliced yellow squash, and one sliced red pepper (seeds out) til tender. Mix in with the mushrooms and toss.  Wipe out skillet.

Now pour 1/2 can enchilada sauce in a 7X11 inch baking dish.  Return skillet to med hi heat and add 1/2 cup oil, and fry one at a time 20 seconds or so to soften - six tortillas - doing the following:

Pass the tortilla through the sauce, then...
Place 3 T bean mixture, grated cheddar, and 1/3 cup veggie mixture and roll up
Place seam side down in the dish.

Pour rest of enchilada sauce over top and add more grated cheese.

Bake 22 minutes.

Serve with avocado and chopped onion.