Vegetarian Enchiladas

1 cup sliced mushrooms
1/2 of a green pepper, chopped
1/2 of a red pepper. chopped
1 TBL olive oil
1 can of olives, sliced
1 tomato, chopped
1 can black beans (I like the seasoned ones)
1 TBL minced garlic
1 tsp Italian seasoning
Salt and pepper to taste

1 jar spaghetti sauce
1/2 of a cup of sour cream

1 bag shredded cheese
1 bag wheat tortillas (you can use any kind, I just like the wheat ones)

Preheat oven to 350 degrees.


In a pan saute the mushrooms, and both types of peppers in the olive oil. Once the mushrooms are cooked, add in the olives and tomatoes to the pan. Then add the black beans, with the sauce, to the pan. Stir all of these ingredients for a few minutes until they are all warm. Then add in the garlic, Italian seasoning and the salt and pepper.

Thinly coat the bottom of a 9x13in pan with some of the spaghetti sauce. Evenly distribute the mixture into 6 tortillas. Roll the tortillas up and place them in the pan.

In a small pan mix the rest of the spaghetti sauce with the sour cream on warm until the sauce becomes pink. Pour this mixture over the top of the enchiladas so that they are all fully covered.

Bake in the oven for 20 minutes. Remove from oven and sprinkle cheese on the top. Place back in oven to cook for another 10 minutes.