Bean, Corn Enchiladas

1 recipe Frijoles Refritos p. 19
1 recipe Smooth ‘n’ Tasty Salsa p. 9
1 recipe Cashew Cheese p. 64
16 Corn tortillas, fresh is best
1 large Onion, sliced
2 Green bell peppers, sliced
1 Tbs. Oil
1 tsp. Garlic powder
1 Tbs. Lemon juice
Warm tortillas, and keep warm as you use them one at a
time. Place 1/2 recipe of salsa in bottom of 9 X 13 baking
dish. In each tortilla, spread beans in the middle, then roll
and place in baking dish. Set aside. Saute onions, peppers,
and garlic powder in oil and lemon juice. Pour remaining
salsa over assembled enchiladas, then top with cashew
cheese, and gently lay sauteed vegetables on with a fork.
Bake a t 350 F for 45 minutes.
Serving Suggestions:
• serve with Spanish rice
• with a green salad
• side with baked corn chips and Guacamole