When everything seems uncertain....

You can come home and make delicious Vegetarian Enchiladas.

I have this awesome friend that I go to nursing school with, and this is her recipe. I ran across it the other day while cleaning out my inbox (I had asked her for it) and decided that I MUST make it. Try it. Trust me, you won't be disappointed. I am going to simply copy and paste her email in (and add a few notes of my own).

Filling:
One large white onion, chopped (next time, if only for color, I will use a purple onion)
Two sweet peppers (yellow, red or orange), chopped (a green one would add even more color)
8 oz box of cherry tomatoes, cut in half
One can of black beans (drained and well rinsed)
Half of 8 oz bag of cheddar (you will use the second half on top)
Taco seasoning to taste (I used about half of packet of taco seasoning)
8 Burrito sized tortillas
--

Saute the onions and peppers until just tender (still slightly crunchy) and then mix together in a big bowl with the rest of the ingredients. (I used coconut oil, about a T to saute the veggies)

Fill eight tortillas, roll up tight and place them in a 9x13 baking dish. Cover with an entire jar of Frontera enchilada sauce (Frontera sauce really makes a huge difference ... it's the tastiest and everything else tastes like butt compared to it, in my opinion). Sprinkle the remaining half of the bag of cheddar on top. Bake at 375 for 30 minutes, and you're done.

I completely agree with her notes on the Frontera Sauce. Unless you have another favorite, you should really try that one. I choose to only make 6 of them, and reserve the remaining filling to put into a Quesadilla the next day. They. Are. AMAZING. I serve them on top of a bed of lettuce with some sour cream. If you are trying to stick to a slimmer amount of calories, you could do them in smaller tortillas, you could use 2% cheese, and I used about a tablespoon of coconut oil to saute the veggies in, you could either use less, or use something a bit lighter. You could serve a decent size salad and you'd be good.  

Because I know that I would be curious - here is the nutritional info. I don't have an after picture. They were gone before I could get the camera out.

Calories		375.1
Total Fat		14.9 g
	Saturated Fat	8.5 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	2.8 g
Cholesterol		29.8 mg
Sodium		826.4 mg
Potassium		336.5 mg
Total Carbohydrate		44.5 g
	Dietary Fiber	6.5 g
	Sugars	3.3 g
Protein		16.5 g