Vegetable and Bean Enchiladas Verde

I used to be an avid coupon and circular shopper. Because I plan my meals ahead of time, and try to cook from each country, it gets harder to only buy what's on sale. Also, I try to buy no processed and pre-packaged food.
This week, though, I had a few great coupons and hit some sales to get refried beans, green enchilada sauce, and tortillas almost for free! I haven't had green enchilada sauce before, so I thought I'd give it a try. I'm not overly impressed, it's tastes pretty watery (maybe it was just the brand), but I definitely like my homemade red sauce much better!
These enchiladas were otherwise great, the refried beans added some bulk, and there are tons of fresh veggies. I had lots of leftover veggies that wouldn't fit in the tortillas, so I had those on the side.

Vegetable and Bean Enchiladas Verde

1 8 oz. package of mushrooms, sliced
2 red bell peppers, sliced
1 red onion, sliced
1 zucchini, julienned
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cayenne pepper
1 package of whole wheat tortillas
1 can of green enchilada sauce
1 can of vegetarian refried beans
1 c. organic shredded cheddar cheese
2 tbsp. light organic sour cream


Preheat oven to 400 degrees.
In a large skillet on medium high, sautee mushrooms for 2 minutes, add peppers, onions, and zucchini. Add the spices, and toss. Cook for 10-12 minutes, until softened.
Pour1/3 of the sauce into the bottom of a casserole dish. Spread tortillas out, spread refried beans on the tortilla, add a bit of cheese, and vegetables. Roll up and put seam side down into casserole. Repeat until finished.
Top the enchiladas with remaining sauce and cheese.
Bake for 20-30 minutes until golden brown on top.