Vegetarian Enchiladas

- Roast diced:

• Onions
• Sweet Potatoes
• Red Peppers
• Mushrooms

- Add:

• Minced Jalapeno Peppers
• Drained Pinto Beans
• Corn (I use frozen Trader Joes Roasted Corn)

- Spray Pan with Olive Oil
- Lay out a Tortilla (I used OLE Xtreme Wellness Protein wraps)
- Add Shredded Mozerella
- Add Vegetable Mixture
- Wrap & spray with a little more Olive Oil
- Bake at 400 until slightly crispy and cheese is melted
- Serve with Avocado, Salsa & Greek Yogurt (or sour cream)