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

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.