3 cloves of garlic, minced
1/2 cup chopped onion
1 carrot, shredded
1 jalapeño, diced
1 small red bell pepper, diced
1 zucchini, chopped
1 can black, pinto, or kidney beans, drained
1 cup salsa
8 soft corn tortillas
1-2 cups enchilada sauce
1 cup shredded cheddar cheese
In a large pot or sauce pan, sauté the garlic, onion, carrot, and peppers in just enough olive oil to prevent sticking for 5 minutes.
Add zucchini and cook for 5 minutes.
Add beans and salsa. Season with salt to taste. Continue cooking for 5-10 more minutes.
Place 4 tortillas in bottom of casserole dish. Spread veggies evenly. Top with 4 tortillas. Spread enchilada sauce evenly. Sprinkle with cheese.
Bake at 375 for about 20 minutes or until bubbly and cheese is toasty.
Photo taken from the Internet.