VegeTAYrian Enchijitas (Vegetable Enchiladas)

enchijitas

1 can Chili Beans, only slight drain
1c Black Beans w/ Jalapeno in Lime, drained
1/2 Avocado
1/2c Southwestern Corn (Peppers kind)
1c Zucchini, sliced/quarter
1c packed Spinach, chopped
1 Red Pepper
1 sm. Carrot, shredded
2T + 1tsp GOOD Fajita Season Pkt., Or Taco Season
1T fresh Garlic, minced

1c uncooked Instant Rice (1c Cooked in 1c Vegetable Broth)
Sour Cream
Shredd. Mild Cheddar Cheese
Salsa

1 can Red Enchilada + 1c Shredd. Mild Cheddar Cheese

In pan, cook above 10 ingredients (I add Fajita/Taco season near end), til about, or to, soft. Cook Rice (I did in microwave with 1c Instant Rice + 1c Water + 1c worth Vegetable Broth CUBE).
Top Soft Shell with about 1/3c Vegi Mix, 1-2T Cooked Rice, 1 small smear of Sour Cream, SMALL Sprinkle of Cheese, about 1T of Salsa. Roll.
Add to Butter Flavor Cooking sprayed baking dish. Top with Cheese and Enchilada Sauce.
Bake, uncovered, at 400 for about 30-35 minutes. Serve with Sour Cream.
enchijitas2
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