Vegetable Enchiladas

1 Tbs canola oil
1 med. onion, chopped
1 med. green pepper, chopped
1/4 c. chopped fresh cilantro
2 c. frozen corn, thawed (in microwave in needed)
2 c. zucchini, grated with skin on
1, 15oz can Mexican (or tex-mex) chili beans, undrained
1 tsp. cumin
1 tsp. chili powder
12 whole wheat tortillas
1, 15oz can Enchilada sauce
1/2 c. shredded cheddar cheese

Preheat oven to 350 degrees.
Grease 13"x 9" baking dish.
In large skillet heat canola oil. Saute onion and green pepper until tender.
Add cilantro, corn and zucchini - heat 5 minutes.
Add beans, cumin, chili powder to veggies and stir thoroughly.
Place 1 tortilla in your 13x9 pan. Fill the tortilla with ~1/2 cup of bean/veggie mix, then roll the tortilla closed and tuck at the end of the pan. Repeat until you run out of veggie/bean mix.
Dump the can of enchilada sauce over the entire pan and sprinkle with desired amount of cheese.

Cover with foil and bake at 350 for 45 min. Remove foil and continue to bake 15 min OR broil on high for a quick 3 minute finish.

** Please note my husband and I rated this dish a 6 (10 being best) on the 1st night we tried it, but rated it an 11 leftover! We would both suggest making it for leftovers! It went from average to AWESOME overnight!