Vegetarian Enchilada Recipe
1 tbsp. olive oil
2 tsp. butter (use margarine for vegan)
1 tbsp. cumin seeds
1 large yellow onion, diced
1 zucchini, cubed
1 green pepper, diced
1 can corn, low salt, drained
1 can black beans, rinsed and drained
1 sm (4 oz) can mild green chilies
1/2 package low-fat cream cheese (use 3 oz. tofutti for vegan)
smoked paprika, to taste
salt, to taste
1 jar GF enchilada sauce
10 or more corn tortillas
mozzarella or other white cheese, grated (skip or use vegan)
muenster or other cheese of choice, grated (skip or use vegan)
Preheat oven to 375 degrees.

Heat olive oil and butter in a large sauce pan and add cumin. When it starts to pop, add the diced onion and saute until translucent. Add zucchini and green pepper and cook until it softens SLIGHTLY but not until it gets mushy. Add the black beans and stir. Add smoked paprika and salt. Remove from heat. Stir in cream cheese and let melt into the vegetables.

Prepare large baking dish with a thin layer of enchilada sauce. Put enchilada sauce in a large dish with edges that come up for dipping. Either heat corn tortillas stacked, in microwavable dish covered with damp paper towels, or heat one by one in nonstick pan with a little oil, turning. Remove hot tortillas and dip in enchilada sauce on both sides. Fill with vegetable cream cheese saute and roll up. Place in dish and continue until all tortillas are filled and placed in the dish. Sprinkle with mozzarella or muenster cheese.

Bake for twenty-five minutes or until cheese is melted and golden. Enjoy!