Black Bean Enchiladas

I know this is two posts in one day, but I actually had a few minutes to think about stuff and get around to writing it. We made enchiladas today and this is one of our favorite recipes. I've made them for other people a bunch of times and it always goes over well. I cobbled it together starting with a soft taco recipe and it's kind of morphed over time, so feel free to tweak it as you like.

Filling:
one 15-oz can black beans
1 cup frozen corn (don't bother to unfreeze it)
1 medium zucchini, chopped to bite-size
some mushrooms--one small can or a handful of fresh

1. Heat oven to 375F
2. Mix up some filling--feel free to substitute veggies and whatnot
3. Get a 9x13 pan and spread some enchilada sauce on the bottom and sides (keeps the tortillas from sticking so much).
4. Fill some tortillas with filling--three or four tablespoons each--roll them up and put them in the pan.
5. Pour the rest of the enchilada sauce over the top, cover with foil, and cook 30 minutes.
6. When the enchiladas come out, spread some grated cheese on top and place the foil back loosely. Just leave it on top of the stove and the cheese will melt great.

Not that you needed instructions on how to fill some enchiladas, but there they are. If you put the cheese on before baking it'll kind of overmelt and disappear. These enchiladas will be messy but tasty, and when I have sour cream around I put a little dollop on top before eating.

As for enchilada sauce just use your favorite if you have one. If not, I'm partial to La Victoria (hot or mild, they both work fine) and Rosarita will do fine, too.