When you think of enchiladas, you probably think of the skinny, sauce laden covered tortillas that you get at most Mexi-merican restaurants. But at the house of the Would-Be Chef, enchilada night is decidedly more filling.

These vegetarian enchiladas are packed wtih everything from black beans, to bell pepper to red onion, black olives and two different kinds of cheese. I use soft taco sized shells to fit a little more in. I’d be surprised if you needed to eat more than one in a single sitting. They’re very filling, have lots of great textures and can be done in 45 minutes to an hour depending on how quick you are with your knife.

Ingredients

• 3 bell peppers of your choice (I used red, orange, and yellow)
• 1/2 red onion chopped
• 1/2 bunch of cilantro chopped
• 1 8 oz can black olives sliced
• 1 8 oz can black beans
• 20 oz enchilada sauce of your choice
• 3 tablespoons cayanne pepper
• 6 soft taco sized tortillas
• 1/2 cups quesadilla cheese
• 1 oz mexican blend cheese

Preparation
1. Pre-heat oven to 350 degrees. Meanwhile, place beans, olives, peppers, onions and enchilada sauce in a large sauce pan. Simmer vegetables for 15 to 20 minutes. Add Cayanne pepper for a spicier filling. Once filling has finished, add half of your cilantro to the mix and begin preparing to fold your enchiladas.

2. Grease a large baking pan with cooking spray and lay out warm tortillas on a large plate or platter. Place quesedilla cheese on each tortilla and begin adding enchilada filling to tortillas. Fold and place folded side down in your pan. Reserve about a 1/4 of your filling to top the folded enchiladas for baking.

3. Top finished enchiladas with reserved filling and the 1 oz of Mexican cheese. Bake in the oven for 20 minutes or until cheese and tortillas begin to brown. Top with remaining cilantro as garnish. Serve with refried beans or Spanish rice.

Send me a note or leave a comment if you give them a try. Enchiladas at home are really easy and these cheesy, veggie filled flour shells are absolutely delicious.