Veggie Enchiladas

After my enchilada rant, I should probably be embarrassed to post this recipe. However, I am not. These are absolutely fantastic and super easy to make. The most time-consuming aspect is the vegetable chopping. They can be as low fat as you like by limiting the amount of cheese you add. You can also vary the amounts and types of veggies used to suit your taste. Enjoy!

2-3 tbls olive oil
1 cup green onions, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
6 oz fresh spinach, stemmed
1-2 medium zucchini, quartered lengthwise and chopped into 1-inch pieces
1 1/2 cup frozen corn, defrosted
1 14 oz can black beans, drained slightly
2 tbls fresh oregano
1 tsp fresh thyme
1 can red "enchilada sauce" -- GASP
Shredded colby jack cheese (or whatever you want to use)
20 6-in corn tortillas

Heat olive oil in a large pot or dutch oven. Add onions and garlic and cook for ~5 minutes. Add mushrooms and zucchini and cook for ~3-4 minutes. Add spinach and cook until wilted. Add corn, beans, herbs and stir in 1/2 tsp salt. Cook for ~5 minutes more and turn off heat. Assemble enchiladas into a 9x13 in pan. Heat tortillas to soften and fill with a tbls of veggie filling and a sprinkle of cheese. Roll. Once the pan is full, poor enchilada sauce over all and sprinkle with more cheese. Bake in a preheated oven (350) for 20-30 minutes or until hot and bubbly. Serve with rice.