Easy-Peasy Enchiladas

Vegetarians and vegans must consume protein and calcium.  Just not from animals.  I eat plenty of beans, all varieties including lentils and garbanzo beans. I also get protein from almonds, natural peanut butter, seeds, whole grains, quinoa, tofu, soy, tempeh and green veggies.  So many choices!  **Did you know that certain animal proteins cause people to excrete more calcium than normal through their urine and  increase the risk of osteoporosis?  Yikes ladies!  That is not good.  As long as your diet contains a variety of grains, legumes, and vegetables, protein needs are easily met.  I eat these enchiladas quite frequently.  I love Mexican food.  Happy, healthy eating!

Ingredients:

White corn tortillas, about 20, warm in micro before using
15 oz. can organic black beans, drained, rinsed
4 oz. can diced green chilies
1/2 small onion, diced
1/2 red bell pepper, diced
2 cups enchilada sauce, mild or medium (no shortening, or HFCS!)
Vegan mozzarella grated on top, optional
Oil

Directions:

Preheat oven to 350F.  Saute onions and peppers a few minutes in a pan with oil. Add chilies and black beans and warm through. You can also add a cup of corn here, but I was out.   Spread 1/2 cup of enchilada sauce in bottom of 13x9 pan.  Roll up the tortillas with a bit of the bean mixture.  Top with the rest of the sauce and bake for 15 minutes.  You can also grate some vegan cheese on the top before baking, if desired.  Serve with guacamole made simple, salsa and a green salad.  No sour cream needed.  Sooo good!