1 cup of Veggie Box potatoes, finely cubed

2 tsp olive oil

1/2 cup of Veggie Box onion diced

1 bell pepper diced

Veggie Box spinach

1 can black beans drained and rinsed OR 1/2 heaping cup of dried beans that have soaked and have been cooked

2 cloves of Veggie Box garlic, minced

1/2 cup of sharp cheddar cheese

1 1/2 teaspoon of chili powder

1 teaspoon of paprika

salt to taste

Veggie Box red enchilada sauce separated

8 corn/flour tortillas

1 cup of Veggie Box potatoes, finely cubed 2 tsp olive oil 1/2 cup of Veggie Box onion diced 1 bell pepper diced 1 can black beans drained and rinsed OR 1/2 heaping cup of dried beans that have soaked and have been cooked 2 cloves of Veggie Box garlic, minced 1/2 cup of sharp cheddar cheese 1 1/2 teaspoon of chili powder 1 teaspoon of paprika 8 corn/flour tortillas

Heat olive oil in a pan over medium heat, and add the potatoes. After a few minutes, add the onion, bell pepper, black beans, garlic, spinach, chili powder, paprika, and salt. After a few more minutes, add a few tablespoons of the enchilada sauce to the pan. Cook until the onion and pepper are soft. Preheat the oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 20 seconds. Oil the bottom of a baking dish. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce, your choice of cheese (optional) and place in the oven for 20 minutes. Top with avocado and jalapenos for an extra zing!