Recipe for Lazy Enchiladas 
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Yield:
1
Ingredients:
Amount Ingredient
1 med onion chopped
1/2 med red bell pepper or green, chopped
2 x cloves garlic minced
9 med mushroom thinly sliced
15 oz canned tomatoes with juice
1/2 cup frozen corn kernels
15 oz canned black beans rinsed and drained
1/2 tsp cinnamon
1/2 tsp oregano up to 1 tsp.
1 tbl chili powder
1 tsp cumin up to 3 tsp
pinch cayenne
Instructions:
Instructions: I call these lazy enchiladas because the sauce and filling are cooked in the
same pot and there is no baking time. With tomato on the inside, it has a nice
creamy texture that I missed when giving up cheese.The spices are approximate
because I dont measure, but taste til its right:)

1. Water saute onion,pepper garlic, until onion translucent.

2. Add spices and let them coat the onion mixture.

3. Add mushrooms and let cook briefly for 1-2 minutes.

4. Add can of stewed tomatoes and bring to simmer.

5. Reduce heat and simmer for 10 minutes.

6. Add corn and simmer for 10 more minutes.

7. Add beans and simmer for 5 minutes.

8. Warm tortillas so they are pliable, and with a slotted spoon scoop mixture in tortilla, roll, and place on dinner plate. With tablespoon, take liquid and pour over tortillas. Repeat until done.

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