Vegetable Enchiladas

Delicious

Enchiladas
1 small red onion
2 bell peppers (any color)
1 yellow squash or zucchini
1/2 small can diced tomatoes and chillis or jalepenos*
5 flour or corn tortillas
1 can Amy's re-fried black beans or other vegan re-fried beans
Optional: chopped cilantro, scallions, and black olives

Sauce
small can tomato sauce
1/2 small can diced tomatoes and chillis or jalepenos*
Cumin
Chili powder
Cinnamon
Hot sauce or chipotle sauce
Saute squash, onion, and peppers in a bit of olive oil until soft. when vegetables are tender about 15min add tomatoes and chiles and 3-4 TBS of chopped cilantro. Cook for 5 more min. While Veggies are cooking combine sauce ingredients to taste in sauce pan add only a small pinch of cinnamon. Bring to a light boil. To assemble the enchiladas spread a layer of beans on each tortilla and put 1/5th of the veggie mixture in each. Roll and place each seam side down in baking dish. Pour sauce on top and bake at 350 for 15-20min. When it comes out of the oven top with scallions cilantro and black olives if you like!