My family likes the "Very Veggie Enchiladas" below:

Very Veggie Enchiladas

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 228
Serving Size : 8 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Mexican Vegetables

Amount Measure Ingredient -- Preparation Method

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***SAUCE***
2 teaspoons vegetable oil
1/4 cup onions -- chopped fine
1/4 cup green pepper -- chopped fine
3 cloves garlic -- chopped fine
16 ounces canned salt free tomato sauce
1 teaspoon vinegar
1/2 teaspoon dried oregano
1/2 teaspoon cumin
salt -- to taste
pepper -- to taste
***ENCHILADAS***
2 teaspoons vegetable oil
1 cup onions -- chopped
2 cloves garlic -- chopped
16 ounces canned kidney beans -- rinsed and drained
1 cup canned corn -- drained
4 ounces canned mushrooms -- drained
8 each corn tortillas
3 ounces shredded lowfat cheddar cheese -- (3/4 cup)

These corn tortillas are stuffed with mushrooms, corn, and beans and topped
with a delectable sauce. They make a wonderful, filling, meatless dinner.

Makes 8 servings.

Prepare sauce: Heat oil in a small saucepan over medium heat. Add onions,
green pepper, and garlic. Cook, stirring frequently, until tender, about 5
minutes. Stir in remaining sauce ingredients and remove from heat.

Prepare enchiladas: Heat oil in a large nonstick skillet over medium heat.
Add onions and garlic. Cook, stirring frequently until onions are tender,
about 5 minutes.

Place kidney beans in a bowl and mash slightly with a fork. Add to skillet
along with corn and mushrooms. Add 1/2 cup of the sauce and mix well.

To assemble: Preheat oven to 350 degrees. Lightly oil a 6 x 10 inch pan
or spray with a nonstick cooking spray.

To soften tortillas, moisten them lightly on both sides with wet fingers.
Stack them on a piece of aluminum foil, wrap them tightly and bake 10 minutes.

Spread 1/2 cup of sauce in the bottom of prepared pan.

Spoon 1/3 cup of bean mixture onto each tortilla in a strip across the
center. Roll up tightly and place tortillas, seam side down, on top of
sauce in pan.

Spoon remaining sauce evenly over tortillas. Cover tightly and bake 30
minutes. Uncover, sprinkle evenly with cheese and return to oven for 5
minutes.

Serve hot.

Each serving provides: 214 calories, 10g protein, 6g fat, 31g
carbohydrate, 248mg sodium, and 8mg cholesterol. 1 vegetable serving, 1/2
fat serving, 1 protein serving, and 1 1/4 bread serving.