Vegetarian Enchilada Filling

2 Tbsp olive oil

1 large onion, chopped

1 Tbsp chopped garlic

1 large red pepper, chopped

1 large green pepper chopped

1 drained 15 oz can black beans

2 cups frozen or fresh corn

1 cup brown or white rice, cooked

1 Tbsp tomato paste

2 Tbsp diced jalapenos, if desired

1 tsp salt

½ tsp black pepper

2 cups shredded Monterey Jack or cheddar cheese

· Sautee onions, garlic, red pepper, and green pepper in olive oil. 

· When tender crisp, add the drained beans, the rice, corn, tomato paste, jalapenos, salt, pepper, and cheese.  

· Taste for seasoning.