This recipe is so quick and simple, and it's a great way to sneak some veggies into your Mexican food!
You can use leftover veggies for this (squash, green beans, mushrooms, or peppers would all work well).
In my case, I steamed a cup and a half of fresh broccoli and a cup and a half of cauliflower in the microwave.
Then I stirred in a can of drained black beans and a cup of cheddar cheese, plus some chopped green onions.
Spread 1/2 can of enchilada sauce on the bottom of a 9x13 inch baking pan.
Fill 8 whole wheat tortillas with the veggie mixture, roll them, and place in the pan.
Top with the remainder of enchilada sauce.
I then sprinkled another cup of cheese on top plus a can of drained black olives. We are huge olive fans in my house!
Cover with foil and bake at 350* for 30 minutes. Uncover and bake 5 more minutes to let the cheese get extra melty.
That's it! Your kids won't even notice all those great veggies
snuck mixed in. I served ours with a side of yellow rice.