1 can green enchilada sauce, divided
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup matchstick carrots or slices
1/2 cup corn
1 cup rinsed and drained black beans
1 can diced green chiles4 (or more) large handfuls spinach
8–10 whole wheat tortillasGrated mozzarella cheese (lots!)
2 tablespoons butter
2 tablespoons flour
1 cup milk
Pour a large spoonful of enchilada sauce in the bottom of a 9 x 13-inch pan; set aside.
Saute the onion, bell peppers, and carrots in a large frying pan until tender. Stir in the corn, beans, and green chiles. Top with handfuls of spinach and then lightly saute until spinach is wilted down. Stir in a large spoonful of enchilada sauce. Lay out the tortillas on the counter. Put some cheese down the center of each. Top with veggie filling and roll up. Place enchiladas seam side down in prepared pan.
To make the sauce, melt the butter and stir in the flour. Slowly add the milk, whisking to combine. Let simmer, stirring, until sauce thickens. Stir in the remaining can of enchilada sauce. Pour the prepared white sauce over enchiladas and sprinkle more cheese over top. Bake at 350 degrees for 20–25 minutes, or until the sauce in bubbling and the cheese is melted.
TIP: You can use cheddar instead of mozzarella if you prefer. You could also add some kind of meat or any other veggie you want—tomatoes, jalapenos, zucchini, whatever!