Recipe- Black Bean & Corn Enchiladas

1 jar taco sauce
1 small jalapeno - diced small
1/2 med onion - diced small
1/2 med green pepper - diced small
1 can Rotel diced tomatoes with jalapenos (and Mexi flavors)
1 can black beans - drained
1 can corn - drained
small or medium corn tortilla wraps
optional - shredded pepper jack cheese or soy pepper jack cheese
optional - avocado slices
1. spray baking dish with non stick spray oil. set oven to 375 degrees

2. Using several tablespoons of the taco sauce, saute the onions, jalapenos and green peppers till tender. Add the rotel tomatoes and saute till begins to thicken. Add the black beans and corn.

3. Spoon mixture into tortilla wraps, sprinkle with a little cheese to hold together, fold wraps over and place in lightly oiled baking dish. Spoon the remaining taco sauce over the enchiladas. sprinkle with shredded cheese. Heat in oven till cheese melts and enchiladas begin to brown around edges - about 15 minutes.

Serve with slices of avocado. (diced tomatoes and shredded lettuce also good on top - sour cream if desired.) yellow rice & other Mexican inspired side dishes.