1
Heat, in a large skillet on med heat, olive oil, garlic, onions
2
Simmer these until potent (preheat oven to
325
3
Add bell pepper, zucchini, and mushrooms- cook until soft
4
Season to taste (salt, pepper, cumin, etc)
5
add black beans until hot, remove from burner
6
Lay out tortillas in lightly greased glass baking dish, fill each with one scoop veggie mixture
7
Roll tortillas up, flip over so mixture doesn't escape
8
Cover all 4 wraps with enchilada sauce, and cheese
9
Cook for 7min. or until cheese is golden brown, and sauce is bubbling
10
Let cool slightly, and enjoy with guacamole, salsa, sour cream, etc
