Recipe - Lazy Enchiladas

1 md Onion chopped
One half md Red/green pepper chopped
2 Cloves garlic minced
9 10 med mushrooms cut or sliced up
thinly
1 15oz can stewed tomatoes,
with juice
One half cup Frozen corn kernels
1 15oz can black beans
rinsed
One half teaspoon Cinammon
One half 1 tsp. oregano
1 tablespoon Chili powder(maybe more)
1 2tsp cumin(maybe more start
with one)
pinch or more of cayenne
4 Flour tortillas(not the huge
size, more if you don't
stuff'em)

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 12 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.

Serves 2 3 people, depending on side dishes and hunger:)

NOTE: Simmering times are approximate, but you essentially want to let it
cook so the flavors have combined, but not to reduce to a true stew. It
should look a soupy stew, so that you have liquid to put on tortillas.

mmk3@Lehigh.EDU (MARGARET M. KING)
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip