Yesterday I decided to go a little creative with my meal. I've been craving all things spicy lately, so I decided to make some enchiladas. But I'm also trying to cut back on the meat and up the veggie content going into my body, so I decided that rather than traditional beef enchiladas, I'd see what I could do with the vegetables I had on hand.

And let me say that my husband was once again leery, but he cleaned his plate faster than I did! This recipe, in these portions, is probably best for a couple or maybe 3 people, so consider that if you make them. Here's what I ended up coming up with:

Vegetable Enchiladas

1 large zucchini
1 medium - large red pepper
1 can black beans, drained and rinsed
1 onion, chopped
4 large tortillas
1 can enchilada sauce (If you can't find it or would rather make your own: http://allrecipes.com/Recipe/Red-Enchilada-Sauce/Detail.aspx)
2 - 3 cups shredded Mexican cheese

Optional Ingredients:

Hot sauce
Cumin
Mushrooms
Diced Tomatoes

Directions

1. Preheat the oven to 400.

2. Chop all of the vegetables and mix together in a bowl. Add in about 1 cup of cheese and stir, making sure that everything is mixed together well.

3. Lay tortilla on a flat surface and spoon the vegetables into the tortilla. Add additional cheese if you prefer your enchiladas incredibly cheesy. Roll and place in a baking dish. (I used a 9x13 dish and coated it in cooking spray first. It managed to fit the 4 large enchiladas.)

4. Repeat the above steps with each additional tortilla.

5. Pour enchilada sauce on the tortillas and sprinkle cheese on the top. (I added cumin and a few dashes of hot sauce on top as well. Yum!)

6. Bake for 20 - 30 minutes.

7. Remove from the oven and top with any remaining cheese. Bake for another 5 minutes.

8. Serve and enjoy!